pork loin

[Big Sexy]

do you trim the fat off the pork loin before you cook?
...or just brine, rub, and put on the smoker?

I'm attempting my first one on Sunday, any input to help me is appreciated.

[Smiter Q]

I remove the silver skin if there is any on it. I do not remove it, as the ones I get just have a thin layer. I use this for when I sear it.

[Big A]

I always cook mine direct to brown it up then indirect to finish.I'm going to try indirect the whole time my next one.But remove the silver skin like Smiter Q suggested.

[NorthwestBBQ]

Originally Posted by Big Sexy

do you trim the fat off the pork loin before you cook?
...or just brine, rub, and put on the smoker?

I'm attempting my first one on Sunday, any input to help me is appreciated.

Are you competing in Chahalis, WA this weekend?

http://www.pnwba.com/events/2011/201...adecountry.pdf

[tmehlhorn]

remove the skin smoke it, to a temp of 155. Then put over coals, high heat and sear the outside.

[NorthwestBBQ]

Originally Posted by tmehlhorn

remove the skin smoke it, to a temp of 155. Then put over coals, high heat and sear the outside.

Yes, the "reverse sear" method. Works great.

[Smiter Q]

Your post actually reminded me that I have a 3.4 pounder in the fridge that I am cooking for some friends on Sunday. I like to cook these at a higher temp, as these are very lean pieces of meat. I also pull at 140, lightly foil, and let rest 10 minutes. Personally I think 155 is too high, and makes it not as moist as a lower pull. Others will chime in, draw your answer from the consensus. Some go a little higher.. some a little lower. Personal preference.

Pork loin is one of my favorite cuts of meat to grill. It takes smoke well, even at a high temp. I use a handfull of chips usually.

A photo of how I usually do them. The sauce is a citrus/cilantro mojito.

[Big Sexy]

Originally Posted by NorthwestBBQ

Are you competing in Chahalis, WA this weekend?

http://www.pnwba.com/events/2011/201...adecountry.pdf

No... haven't done any competitions yet. I want to assist someone to learn the basics before I compete on my own.

I have however, done a cooking class that the PnwBA put on; took second overall too :)

[tmehlhorn]

Originally Posted by Smiter Q

Your post actually reminded me that I have a 3.4 pounder in the fridge that I am cooking for some friends on Sunday. I like to cook these at a higher temp, as these are very lean pieces of meat. I also pull at 140, lightly foil, and let rest 10 minutes. Personally I think 155 is too high, and makes it not as moist as a lower pull. Others will chime in, draw your answer from the consensus. Some go a little higher.. some a little lower. Personal preference.

Pork loin is one of my favorite cuts of meat to grill. It takes smoke well, even at a high temp. I use a handfull of chips usually.

A photo of how I usually do them. The sauce is a citrus/cilantro mojito.

Yea i only go to 155 cause of my wife. She is one of those who orders her steak.... well done. otherwise id be with you

[Skidder]

your on the right track. just don't overcook it.watch your thermometer then let it rest before cutting into it.good luck

[El Ropo]

I pull pork loins at 137-140, then foil and rest for an hour, they will continue to rise in temp to mid to upper 140s. Anything over that is loin abuse IMO.

I like to slice 'em paper thin on the meat slicer, then make awesome sammies.

[boatnut]

Originally Posted by El Ropo

I pull pork loins at 137-140, then foil and rest for an hour, they will continue to rise in temp to mid to upper 140s. Anything over that is loin abuse IMO.

I like to slice 'em paper thin on the meat slicer, then make awesome sammies.

x 2 especially on the temps

[The_Kapn]

Originally Posted by tmehlhorn

Yea i only go to 155 cause of my wife. She is one of those who orders her steak.... well done. otherwise id be with you

Just cut off what you want cooked to lower IT and set aside to rest.

Cook the rest for your wife.

That's how I have stayed married over 35 years

TIM

[Cook]

Originally Posted by tmehlhorn

Yea i only go to 155 cause of my wife. She is one of those who orders her steak.... well done. otherwise id be with you

Just do her's like you would a prime rib done to order. Cook the entire loin the way you want it done. For her simply take the slices from the loin and toss them on a hot grill or just in a pan on the stove with a tiny bit of oil. Sear it to her desired donness. Done.

[Qing]

Originally Posted by The_Kapn

Just cut off what you want cooked to lower IT and set aside to rest.

Cook the rest for your wife.

That's how I have stayed married over 35 years

TIM

X2. Also, if you cook at a little higher temp, the small end will be well done leaving the thicker end medium or just over. Cut from the thin side for her and thick for you! Put some of that awesome looking mojo sauce on it and it will taste great either way!