Pork Loin Help

[Faston]

I picked up a 6.4 pound pork loin that I cut in half that I would like to cook a half on my 26" Weber. I am thinking high indirect heat and cooking to 140 internal, then resting 20 minutes in foil. It's a Kroger loin that I suspect was already injected but I am not sure as the label was not legible.

Is my cooking plan on track? I would like to keep it simple but since I think it was probably injected by Kroger I think I should scrub any plans of a marinade and go with a garlic powder/kosher salt/pepper rub before cooking. I would appreciate help on whether or not I am on the right track here.

Thanks!

[thirdeye]

Most likely if you think it's been injected, then skip it.... you don't want to double down on anything, especially salt.

Cooking wise, I do mine around 275° and they take around 2 hours +/- to reach 145°. I do wrap and rest.

[Faston]

Thanks, that helps me a lot. It's been years since I cooked a pork loin and I can't remember how I did it. I'll shoot for 275 F cook and 145 F internal and do the wrap/rest.

[Bludawg]

I'm with thirdeye on this id do loins 250 -275 to an IT of 140 and let carry over finish it in foil sometimes I pull at 135

[lashing1c]

I like the 140 temp and then pull. Maybe a few slices of bacon laid on top for baisting (sp?) purposes. You could also cut a small piece off the end and fry in a frying pan. It would let you know how salty it already is. Then you could consider brining or adding salt to your rub.

[Faston]

Excellent advice guys, I really appreciate it. I know the advice here will be spot on.

[Art A]

I like to brine in 1 gal water,3/4 cup kosher salt, 2 cups sugar, 2 tbls of your favorite rub, 2 tbls minced garlic, and 1 teaspoon of rosemary. Cook at 240-260 until 140 internal. wrap n rest for 20min. slice and receive praise....lol. Also...a good bacon weave/wrap gives it a lot of flavor. Good luck...

[MikeJ65]

I cook them at 350 for around an hour (to 140), foil and rest. If it is injected, it is probably just salt and phosphates and could still use some sweet and flavor. I would use a Chris Lilly injection mixed with white grape. If it is enhanced, greatly reduce or eliminate the salt from the injection recipe. Deli thin slicing is best if you have a slicer.

[Firby13]

http://www.bbq-brethren.com/forum/showthread.php?t=178692

The one with the onions is my favorite way to go with loins these days.
Would be easy enough to just cook on the Weber all the way, just open the intake all the way for the last 20 - 30 min.

[food4thot]

Brine and bacon. Don't have the patience to weave so I use broken skewers to hold it on

https://farm9.staticflickr.com/8315/8018075713_1bdc970663_b.jpg (https://flic.kr/p/ddwJyH)

[mike-cleveland]

I too like to cook them with onions across the top. The onion render out and create a nice flavor.

http://www.imnotallowed.com/wp/wp-content/uploads/2014/10/pork-loin-cooking-168x300.jpg

[Oakswamper]

I do mine @ 250 and take it off at 145. right around 2 hours depending on thickness.

I like the lower temp for loins

[dadsr4]

Cowgirl nails it.
http://www.bbq-brethren.com/forum/showthread.php?t=197917

[Faston]

You could also cut a small piece off the end and fry in a frying pan. It would let you know how salty it already is. Then you could consider brining or adding salt to your rub.

I probably never would have thought of this one but it was a real eye opener. After frying a small slice in a pan it was already quite salty so I skipped the salt in the rub. Think I'll be doing this test whenever I think I might have injected meat.

Did an indirect cook for the first time in the Weber. Found out there is very little convection inside the cooker and the IT was rising very slow. I wound up finishing the cook with direct heat for the last 25 minutes to get the IT to 140 F. Next time I will probably just pull out my offset and save the Weber for high direct heat like steaks & chops where it shines. At any rate the pork loin was still quite good but could have been better.

I've still got another 1/2 loin to get it right. :roll: