tender loin question

[jestridge]

The groom deliver the meat tonight also in the box was a fresh tender loin any suggestion on it it will also be cook on the off set with hickory only.

 

[pat]

I usually use a simple rub and pull at 140* then rest.

 

[Roo-B-Q'N]

Yep, and they cook fast so check it often.

 

[beerguy]

make a boat under it or a pan to catch the juices. Thats the key. Add juices back over the sliced goodness.

 

[Jeremiah]

I would finish over direct heat in order to develop a nice crust. You could always slice it up into fillets and just do it straight over direct. For seasoning, salt and pepper (kosher/sea and fresh ground) wrap in bacon if you want...

 

[Meat Burner]

make a boat under it or a pan to catch the juices. Thats the key. Add juices back over the sliced goodness.

Excellent advise!!

 

[Brauma]

My boat is as simple as aluminum foil. Rest the loin directly in the boat. I set firebricks under the meat and have 10-15 briqs off to the side. Save the juices (au Ju)

Let meat rest 10- 15 min after cooking. Slice then pour juices back over slices. Mmmmm good.

 

[Meat Burner]

Brauma, that looks really really goooood!

 

[pat]

Oh man that looks tasty!! Nice job.