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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-30-2011, 03:52 PM | #1 |
Got Wood.
Join Date: 12-27-11
Location: Newton, KS
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Pork Loin and Sauerkraut - help with the pork loin, UDS style
Well hello...as you can tell, I am new here. I, however, am not new to forums. I have searched but have come up empty. Therefore, I asketh your help.
First, I have built and used my UDS. It holds temps like a dream. Pictures of it will come. My question has to do with the pork loin. It's a good size, 6.75 pounds. I am going to do a simple rub for it, with a little mustard thrown in. The question is, about how long will I need to smoke it for to get it to 145-150 internally? Assume a barrel temp ~225*. We are having a get-together at 2 pm on Sunday afternoon. The reason I say that, is because I want to know when I should smoke it. Saturday? Wake up early on Sunday? Keep in mind, we are going to church Sunday morning from 10-12:15, so anything that needs to happen (foiling, what have you) later in the cook would get delayed. I want some Brethren advice! And I thank you. You'll be satisfied with the promise of pictures of the cook. |
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12-30-2011, 09:35 PM | #2 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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3 hours give or take.
Outstanding!
__________________
Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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12-31-2011, 09:04 AM | #3 |
Got Wood.
Join Date: 12-27-11
Location: Newton, KS
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Thanks!
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12-31-2011, 03:46 PM | #4 |
Got Wood.
Join Date: 12-27-11
Location: Newton, KS
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Barrel's hanging out at 225*. Got some nice wispy smoke coming out!
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12-31-2011, 04:01 PM | #5 |
is One Chatty Farker
Join Date: 02-20-10
Location: Cochrane, On.
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Keep your eye on it, it's easy to overcook a loin.
__________________
"When I was in Canada, I had a lot of time to think."- Doug Sahm [B][COLOR=red]UDS x 5[/COLOR][/B] [COLOR=red][B]Weber Performer[/B][/COLOR] [B][COLOR=red]Napoleon Apollo[/COLOR][/B] [COLOR=#ff0000][B]GOSM[/B][/COLOR] [COLOR=blue][B][I]CSBBQA, KCBS, NOBS(Northern Ontario Barbecue Society)Professional Barbecue Team. USAJFKCENMA.[/I][/B][/COLOR] |
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12-31-2011, 04:33 PM | #6 |
Got Wood.
Join Date: 12-27-11
Location: Newton, KS
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Internal temp climbing through 110-115.
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12-31-2011, 04:51 PM | #7 |
is One Chatty Farker
Join Date: 02-20-10
Location: Cochrane, On.
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Are you going to throw it in with the kraut to finish?
__________________
"When I was in Canada, I had a lot of time to think."- Doug Sahm [B][COLOR=red]UDS x 5[/COLOR][/B] [COLOR=red][B]Weber Performer[/B][/COLOR] [B][COLOR=red]Napoleon Apollo[/COLOR][/B] [COLOR=#ff0000][B]GOSM[/B][/COLOR] [COLOR=blue][B][I]CSBBQA, KCBS, NOBS(Northern Ontario Barbecue Society)Professional Barbecue Team. USAJFKCENMA.[/I][/B][/COLOR] |
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12-31-2011, 04:57 PM | #8 |
Got Wood.
Join Date: 12-27-11
Location: Newton, KS
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It'll be sliced and put into a crockpot with the kraut tomorrow.
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12-31-2011, 05:43 PM | #9 |
Got Wood.
Join Date: 12-27-11
Location: Newton, KS
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Pushing 140 internally. About to come off!
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12-31-2011, 06:10 PM | #10 |
Got Wood.
Join Date: 12-27-11
Location: Newton, KS
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