PDA

View Full Version : How to: UDS 6.5lbs PORK LOIN


BBQ_FNG
01-28-2012, 01:56 PM
OK FIRST POST.....I have cooked a few butts and pork ribs and royaly messed up a chuck roast (to much smoke and way over cooked):doh:

so now i'm going to try a 6.5LB pork loin tomorrow and would take all the pointers i can get..

I'm rubbing it today with a home made rub..

what I'm wondering about is how long to cook it tomorrow?? Do i cook it just like a butt (6hours smoke 2 hours foil 1 hour cooler) or is this going to cook completely diffrent.....

i'm cooking it on a UDS....

thanks
SSG Kent

Wampus
01-28-2012, 02:03 PM
A pork loin is very lean and doesn't have a lot of connective tissue that needs broken down, and because of this won't need the low n slow like a butt. I do mine at a higher temp, kind of like poultry.

Here's how I like to do my pork loins:
http://www.bbq-brethren.com/forum/showthread.php?t=112870

If you don't want to go through the buterfly and stuffing, I'd still just rub and cook at 325-350 until the IT was at about 150.

Ron_L
01-28-2012, 03:20 PM
If you don't want to go through the buterfly and stuffing, I'd still just rub and cook at 325-350 until the IT was at about 150.

I agree with the distinguished Mr. Wampus except for the internal temp for an unstuffed pork loin. The safe temp for pork was lowered last year so I now cook mine to 140 internal and then rest before slicing.

Garyclaw
01-28-2012, 05:00 PM
Too bad your chuck turn out so bad. Don't try to force the smoke into it. Think how you can infuse flavor and keep it tender. Just a mind set thing.

Mr. Wamp speaks the truth, IMHO.

razrbakcrzy
01-28-2012, 10:35 PM
wampus, yeah, yeah...

---k---
01-28-2012, 10:46 PM
Here is how I did one recently for the Cook it Like a Brisket TD.
http://www.bbq-brethren.com/forum/showpost.php?p=1922228&postcount=82

I know the general wisdom is to cook high heat to 140*, but trust me mine was farking amazing. My wife said she might like it better than pulled pork.

Good luck and let us know how it turns out for you.

Phrasty
01-29-2012, 12:10 AM
Welcome to the forum brother! First thing you don't want to smoke it like a butt at all! You can try doing it like a brisket bu.... nah nevermind that! :wink:

You wanna smoke it to between 140˚ - 150˚. Just put it on with a 250-300 fire and hit it with smoke for the first 2 hours. Once it hits the desired temp just take it off and rest it for 30 mins and you're good to go. HERE'S (http://www.bbq-brethren.com/forum/showthread.php?t=122966) one I did over the Christmas...

Good luck bro! Let us know how it comes out! :thumb:

Cheers

tortaboy
01-29-2012, 01:40 AM
Here is how I did one recently for the Cook it Like a Brisket TD.
http://www.bbq-brethren.com/forum/showpost.php?p=1922228&postcount=82

I know the general wisdom is to cook high heat to 140*, but trust me mine was farking amazing. My wife said she might like it better than pulled pork.

Good luck and let us know how it turns out for you.

Hi Ryan,

Sounds great. I'm doing six of them tomorrow. The longer time in the smoke gives a much better flavor than a short smoke to 140*.