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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-21-2012, 08:54 PM   #1
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Default Willkat98's Pork Loin Like a Brisket

In a recent thread, someone posted that their Pork Loin came out tough and asked why: http://www.bbq-brethren.com/forum/sh...d.php?t=124283

Of course everyone said that he overcooked it and the only way to cook a pork loin is to ~140* and pull. Having memorized most of the roadmap threads, I threw a flag and called foul. Back in 2003 (!?!) Brother Willkat98 suggest smoking to 160*, foil, and smoke it for another hour until it is probe tender. Willkat98 called this his version of TK brisket method:
http://www.bbq-brethren.com/forum/showpost.php?p=97074

I believe that Biggie's response was:
Quote:
Originally Posted by bigabyte View Post
Are you suggesting we cook Pork Loin like Brisket? For fark's sake people!
Not me. Brother Willkat. BUT, being that there is a "Cook it Like a Brisket" Throwdown going on, I had to find out. You're going to have to go to the "Cook It Like a Brisket" Throwdown to see the results. My humble opinion, it's worth it!


http://www.bbq-brethren.com/forum/sh...d.php?t=123881
My entry at post #82: http://www.bbq-brethren.com/forum/sh...8&postcount=82
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Unread 01-21-2012, 10:59 PM   #2
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In Myron Mixon's book "Smokin' with Myron Mixon" he suggests cooking the loin to an internal of 155 (at 350 smoker temp), brushing it with sauce and then returning to the smoker for 15 minutes. After a 30 minute rest, I'm guessing internal must be at least 165 by that point. He does use an injection though.

I've always pulled pork loins at around 150 and have never played around with higher temps. I have to be honest here, I put pork loin in the same category as chicken breasts. They just seem tasteless to me unless there are a lot of outside flavors adding to the party.
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Last edited by Saiko; 01-21-2012 at 11:26 PM..
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Unread 01-21-2012, 11:24 PM   #3
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I was thinking it was a Tri-Tip but you are right, it was a Pork Loin.
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Unread 01-21-2012, 11:34 PM   #4
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Ahhh... when Bill used to cook !!!!
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Unread 01-21-2012, 11:41 PM   #5
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Quote:
Originally Posted by MilitantSquatter View Post
Ahhh... when Bill used to cook !!!!
I sure miss his posts in Q-talk. Those were the days...nutted....doggy diarrhea.....brings a tear to my eye.
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Unread 01-22-2012, 12:20 AM   #6
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This had TONS of flavor. I think the hour in the foil where it generated almost two cups of liquid really did the trick. Give it a try. Loin was the cheapest pork at Sam's today.


And yes, I feel I missed out. Not getting to read bill in his prime. I named this just for him, hoping to get him to come out and play


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Unread 01-22-2012, 12:31 AM   #7
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It is very rare to have Wilkat respond to a thread in Q-Talk. You will remember when it happens. I speak from experience.


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Unread 01-22-2012, 12:38 AM   #8
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Quote:
Originally Posted by Saiko View Post
In Myron Mixon's book "Smokin' with Myron Mixon" he suggests cooking the loin to an internal of 155 (at 350 smoker temp), brushing it with sauce and then returning to the smoker for 15 minutes. After a 30 minute rest, I'm guessing internal must be at least 165 by that point. He does use an injection though.

I've always pulled pork loins at around 150 and have never played around with higher temps. I have to be honest here, I put pork loin in the same category as chicken breasts. They just seem tasteless to me unless there are a lot of outside flavors adding to the party.
I totally agree with you. Pork loin needs something to get it going... Stuff it, marinate it, whatever...
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Unread 01-22-2012, 01:15 AM   #9
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Bill can Cook?
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Unread 01-22-2012, 09:33 AM   #10
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Outstanding!
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Unread 01-22-2012, 11:27 AM   #11
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Last night when describing how amazing this was to some friends, my wife said "I think I might like it better than Pulled Pork."
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Unread 02-05-2012, 09:48 AM   #12
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Quote:
Originally Posted by ---k--- View Post
Last night when describing how amazing this was to some friends, my wife said "I think I might like it better than Pulled Pork."
That looks amazing! What did you use for seasoning/rub on that?
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Unread 02-05-2012, 09:57 AM   #13
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Quote:
Originally Posted by ---k--- View Post
Last night when describing how amazing this was to some friends, my wife said "I think I might like it better than Pulled Pork."
Maybe you should cook your PP like a brisket?
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Unread 02-05-2012, 10:32 AM   #14
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Quote:
Originally Posted by wakeboarder141 View Post
That looks amazing! What did you use for seasoning/rub on that?
The last link in my post has my full cook with a lot more details. I used a medium coat of a rub from the Loveless Cafe. I followed that up with a pretty heavy coat of 50%/50% Kosher Salt and Course Pepper.

I think any rub will work. I was looking for something earthy with more herb flavors. The salt & pepper, add a great pepper flavor that mellows with smoke and is just tasty.
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Unread 02-05-2012, 10:36 AM   #15
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Looks amazing from here too!! Great lookin' loin!
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