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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-08-2013, 04:33 PM
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#1 |
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somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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Pork Loin on the Kettle
Got Pork Loin on the weber Kettle as I type. I cut a 4.5 lb Pork Loin in half so it'd fit in one Gallon Ziplock bag and poured in a bottle of Stubbs Pork Marinade and let it sit in Fridge for about 30 hrs- I flipped it a cpl times during marinade. Got kettle holding steady at 300* with a mix of True Cue Lump, KBB and some Hickory Chunks. - thinking about 4-5 hrs total.
1.5 hrs in   |
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09-08-2013, 04:40 PM
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#2 |
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somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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Opps where's my Smoke?
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09-08-2013, 05:41 PM
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#3 |
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somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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That is gonna taste like Chit man that kettle need to be smoking like Cheach & Chong at a Dead concert.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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09-08-2013, 05:45 PM
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#4 |
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Babbling Farker
Join Date: 10-03-12
Location: Gastonia North Carolina
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What??? No billowing white smoke???
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My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle |
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09-08-2013, 06:10 PM
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#5 |
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is One Chatty Farker
Join Date: 08-20-13
Location: Odessa, TX
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Shoot you rockin that thin CLEAR smoke
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Husband, Father & Pastor. Offset Cooker made by Muscrat, Weber Kettle, El Cheapo Brinkman |
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09-08-2013, 07:03 PM
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#6 |
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Moderator
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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4.5 hours at 300 for pork loin? I cook mine to 135 internal, rest and slice. The carryover take it to 145. Perfect for pork loin.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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09-08-2013, 08:04 PM
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#7 | |
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somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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Quote:
Tastes Good but a little Dry. IT of 162* Oh Well still edible.  I had previously always Grilled Pork Loin and it took 45 minutes to 1 hr and just gauged by cutting into it, this is only second one smoked.   |
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09-08-2013, 08:27 PM
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#8 |
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Full Fledged Farker
Join Date: 12-18-12
Location: Dewy Rose, Ga USA!
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I did a full pork loin cut in half (2-4.5# pieces) yesterday, running about 250* and was 160 in a little less than 2 hours. I pulled it off the smoker and let it rest uncovered for 45 minutes, then tented it with foil for a little while before putting it in the fridge. I pulled it out of the fridge today and sliced it. It still had some moisture, tender, and flavorful.
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09-08-2013, 09:13 PM
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#9 |
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somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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Still WAY better than Chicken..........
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09-08-2013, 11:28 PM
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#10 |
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is One Chatty Farker
Join Date: 08-20-13
Location: Odessa, TX
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I bet the flavor was spot on
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Husband, Father & Pastor. Offset Cooker made by Muscrat, Weber Kettle, El Cheapo Brinkman |
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