Pork Loin (Roast)

RevRuss · 08-19-2007, 01:07 PM

I am helping cater a wedding (not officiating, yeah!) and the bride wants pork loin (not bbq).

I'm probably going to smoke anyway. Couple of questions:

(1) should I just let wife bake the pork loin and not be obsessive.

(2) if I smoke, should I rub (I use a variation of magic dust)

(3) should I serve with side of "vinegar sauce" for those who expect more

jgh1204 · 08-19-2007, 01:44 PM

You can smoke it with no problem. Use a fruitwood or something else light.

I would take it to 135-140 otherwise it will dry out.

By all means rub. You should probably trim the excess surface fat.

As for the vinegar sauce, you are on your own there. Don't like the stuff myself.

08-19-2007, 01:47 PM

If you must smoke brine the loin, or just grill indirect @ 325* until you hit 130-135 as stated above! You're gonna have some carry over heat which will continue cooking a couple degrees! Good luck!

Plowboy · 08-19-2007, 01:49 PM

Quote:

Originally Posted by jgh1204

You can smoke it with no problem. Use a fruitwood or something else light.

I would take it to 135-140 otherwise it will dry out.

By all means rub. You should probably trim the excess surface fat.

As for the vinegar sauce, you are on your own there. Don't like the stuff myself.

We've done a lot of loins. I ditto the above.

pqbbq · 08-19-2007, 01:55 PM

Use alder wood if you can find it - very mild - I have used it in my electric for fish.

08-19-2007, 01:07 PM	#1
RevRuss Is lookin for wood to cook with. Join Date: 07-14-07 Location: West Columbia, SC	Pork Loin (Roast) I am helping cater a wedding (not officiating, yeah!) and the bride wants pork loin (not bbq). I'm probably going to smoke anyway. Couple of questions: (1) should I just let wife bake the pork loin and not be obsessive. (2) if I smoke, should I rub (I use a variation of magic dust) (3) should I serve with side of "vinegar sauce" for those who expect more

08-19-2007, 01:44 PM	#2
jgh1204 Babbling Farker Join Date: 12-26-04 Location: Selma, TX(You better slow down when you hit town)	You can smoke it with no problem. Use a fruitwood or something else light. I would take it to 135-140 otherwise it will dry out. By all means rub. You should probably trim the excess surface fat. As for the vinegar sauce, you are on your own there. Don't like the stuff myself. __________________ Wannabe BBQ Illuminati

08-19-2007, 01:47 PM	#3
Larry Wolfe Guest	If you must smoke brine the loin, or just grill indirect @ 325* until you hit 130-135 as stated above! You're gonna have some carry over heat which will continue cooking a couple degrees! Good luck!

08-19-2007, 01:55 PM	#5
pqbbq Full Fledged Farker Join Date: 08-19-03 Location: Richardson Texas	Use alder wood if you can find it - very mild - I have used it in my electric for fish.