Pork Loins

thegirlsanddad · 04-30-2011, 09:58 AM

I've just joined...have loved lookin' around and reading.....
Anyone have any tips on pork loins....how long to cook them and what temp they should be....or where do I OR how do I find tips on old posts where we can type in a topic and find the information out....thanks in advance for all your help....

jeffsee · 04-30-2011, 10:21 AM

Type pork loin in the Google search box at the bottom of page.

http://www.bbq-brethren.com/forum/sh...ad.php?t=74216

http://www.bbq-brethren.com/forum/ar...p/t-72011.html

Just for starters. Keep us posted on the cook with pics!

Frank Grimes · 04-30-2011, 10:51 AM

Look for a good brining recipe for the loin, it results in a much juicier pork butt.

Callahan-que · 04-30-2011, 11:41 AM

The key is not to over cook them. Use a thermometer and pull them at 145F.

chromestacks · 04-30-2011, 11:54 AM

Loins tend to be very lean. Be aware of J'Ville''s advice on not to over cook them, it is very true. I tried putting as bacon wrap on them once and did not like the turn out (my critics did not like them either) I have never tried brining but that seems to be a good idea. Of course loins are for slicing and butts for pulling. even the ones i screwed up were edible, just not my favorites. Good luck, keep us posted

boatnut · 04-30-2011, 04:52 PM

Quote:

Originally Posted by J'ville Grill

The key is not to over cook them. Use a thermometer and pull them at 145F.

x 2

QansasjayhawQ · 04-30-2011, 05:13 PM

Quote:

Originally Posted by J'ville Grill

The key is not to over cook them. Use a thermometer and pull them at 145F.

Absolutely right - remember - this is 'The Other White Meat' and it does get done a lot like chicken -

My brother taught me to cut small slits in the 'top' and insert a half a clove of garlic in each slit. Olive oil that baby up with some fresh cracked black pepper and sea salt and you're off to heaven.

Have fun!

Soybomb · 04-30-2011, 05:31 PM

Brine and pull at 135-140.

Pyle's BBQ · 04-30-2011, 06:15 PM

There is also a search feature for the forum. It is below and to the left of the welcome box at the top of the page. Be sure to be specific. It will give you all threads that have the word you entered. If you use the advanced feature you can find threads started by any Brother.

Callahan-que · 04-30-2011, 07:26 PM

Quote:

Originally Posted by QansasjayhawQ

My brother taught me to cut small slits in the 'top' and insert a half a clove of garlic in each slit. Olive oil that baby up with some fresh cracked black pepper and sea salt and you're off to heaven.

Have fun!

That sound good, I've got to give it try next time I do a loin.

ezmuny13 · 04-30-2011, 09:55 PM

smother with mustard and lemon pepper and enjoy

04-30-2011, 09:58 AM	#1
thegirlsanddad Wandering around with a bag of matchlight, looking for a match. Join Date: 04-21-11 Location: Arlington, NE	Pork Loins I've just joined...have loved lookin' around and reading..... Anyone have any tips on pork loins....how long to cook them and what temp they should be....or where do I OR how do I find tips on old posts where we can type in a topic and find the information out....thanks in advance for all your help....

04-30-2011, 10:21 AM	#2
jeffsee Full Fledged Farker Join Date: 11-06-10 Location: Oshkosh, WI	Type pork loin in the Google search box at the bottom of page. http://www.bbq-brethren.com/forum/sh...ad.php?t=74216 http://www.bbq-brethren.com/forum/ar...p/t-72011.html Just for starters. Keep us posted on the cook with pics! __________________ SS BPS EDS April '13, Weber Performer, Weber Genesis Silver C, Smokey Joe

04-30-2011, 11:41 AM	#4
Callahan-que Babbling Farker Join Date: 11-18-10 Location: Callahan Fl Name/Nickname : Rick	The key is not to over cook them. Use a thermometer and pull them at 145F. __________________ Rick

04-30-2011, 11:54 AM	#5
chromestacks Full Fledged Farker Join Date: 11-11-10 Location: Guilford, N.Y.	Loins tend to be very lean. Be aware of J'Ville''s advice on not to over cook them, it is very true. I tried putting as bacon wrap on them once and did not like the turn out (my critics did not like them either) I have never tried brining but that seems to be a good idea. Of course loins are for slicing and butts for pulling. even the ones i screwed up were edible, just not my favorites. Good luck, keep us posted __________________ will be a Pit Master someday

04-30-2011, 06:15 PM	#9
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Madrid, IA	There is also a search feature for the forum. It is below and to the left of the welcome box at the top of the page. Be sure to be specific. It will give you all threads that have the word you entered. If you use the advanced feature you can find threads started by any Brother. __________________ Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ

04-30-2011, 10:51 AM	#3
Frank Grimes Full Fledged Farker Join Date: 07-24-08 Location: Hudson, IL	Look for a good brining recipe for the loin, it results in a much juicier pork butt.

04-30-2011, 05:31 PM	#8
Soybomb Full Fledged Farker Join Date: 02-19-11 Location: USA	Brine and pull at 135-140.

04-30-2011, 09:55 PM	#11
ezmuny13 On the road to being a farker Join Date: 05-18-08 Location: tn	smother with mustard and lemon pepper and enjoy

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