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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 09-08-2013, 04:33 PM   #1
SmittyJonz
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Default 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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Unread 09-08-2013, 04:40 PM   #2
SmittyJonz
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Opps where's my Smoke?
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Unread 09-08-2013, 05:41 PM   #3
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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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Unread 09-08-2013, 05:45 PM   #4
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What??? No billowing white smoke???
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Unread 09-08-2013, 06:10 PM   #5
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Shoot you rockin that thin CLEAR smoke
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Unread 09-08-2013, 07:03 PM   #6
Ron_L
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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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Unread 09-08-2013, 08:04 PM   #7
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Quote:
Originally Posted by Ron_L View Post
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.
Ya I couldn't remember - seems like the last was not cut and went 4.5 hrs but this one went too long 5.25 hrs cuz I had to go pickup my Granbaby. 3.5 hrs probally would have been perfect?

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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Unread 09-08-2013, 08:27 PM   #8
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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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Unread 09-08-2013, 09:13 PM   #9
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Still WAY better than Chicken..........
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Unread 09-08-2013, 11:28 PM   #10
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I bet the flavor was spot on
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