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okie smoker
08-30-2015, 08:13 AM
I'm cooking a pork loin tonight on the Weber kettle. I have brined it and plan to cook at around 350. It is a 3# section of the loin so I don't expect it to take more than an hour. I was wondering if I should use one of the charcoal methods for longer burn, like minion, 3-21, etc? Or should I just use the offset charcoal basket and add coals as needed? Thoughts?

code3rrt
08-30-2015, 08:23 AM
I'm not to sure, but I think at a cooking temp of 350 you'll be done in much less than an hour. I'm figuring an IT of 135-145 max for a pork loin. I think my approach would be direct grilling for the char I wanted, then indirect to an IT of 130, remove from heat, loosely tent for a 10-15 minute rest, and then slice.

In any case, make sure and post the cook so we can all enjoy it and learn from it:-D.

KC

Bludawg
08-30-2015, 08:58 AM
^^^Nailed it^^^

GreenDrake
08-30-2015, 09:06 AM
Such a small piece, I generally grill mine direct, or butterfly it like this one I did the other night in a maple balsamic sauce.

http://img.photobucket.com/albums/v462/motorcade1/IMG_6317_zpsk4l4sgkx.jpg (http://smg.photobucket.com/user/motorcade1/media/IMG_6317_zpsk4l4sgkx.jpg.html)

Smoke on Badger Mountain
08-30-2015, 09:10 AM
Sounds like fun.

Code has a good plan there.

If you ever feel like trying something else as well. Take a look at this.

I don't agree with a lot of his stuff but this is the best pork loin I have ever had. I use it a lot. http://www.bbqu.net/season3/311_4.html I bank my charcoal on each side put a small water pan under with a little whiskey in with the water.

Frank Mahovlich
08-30-2015, 09:43 AM
I like to make a bacon weave and wrap it around those smaller pork loins. Delicious.

smokingkettle
08-30-2015, 12:00 PM
Such a small piece, I generally grill mine direct, or butterfly it like this one I did the other night in a maple balsamic sauce.

http://img.photobucket.com/albums/v462/motorcade1/IMG_6317_zpsk4l4sgkx.jpg (http://smg.photobucket.com/user/motorcade1/media/IMG_6317_zpsk4l4sgkx.jpg.html)

I want to eat that.

qapla
08-30-2015, 12:17 PM
I like the bacon weave also .... but, for more smoke flavor, the bacon gets in the way.

You can also place the loin in an open pan and it will help stretch out the time it takes to cook

Frank Mahovlich
08-30-2015, 01:14 PM
That maple balsamic does look delish.

Here's one I recently weaved. Still had nice, smokey flavor.

okie smoker
08-30-2015, 02:00 PM
I did a maple and spices brine and going to do a maple mustard sauce glaze.

I'll go with indirect...would y'all do just one side of coals and meat to the other side, or both sides and meat in the middle?

landarc
08-30-2015, 02:23 PM
I prefer to smoke then sear. I also tend to brine pork loins, then apply a lower salt rub, cook at 225F indirect until it is 140F IT, then sear over hot coals.