I'm cookin pork loins this weekend..6 of 'em!

[Stevesonfire!]

I'll also have 2 briskets on. The pork loins are 7-8 lbs each. I've cooked these once before for my family, but never this much for so many people (40-50 peeps).
My plan is to allow 10 hours for the cook at 230-250 degrees, mopping every 1-1 1/2 hrs. This will be on my home built offset reverse flow smoker using hickory. Any tips, hints or constructive criticism would be much appreciated. I want this to be the best Q these people have ever had.....maybe I'll get some future business!:becky:

 

[thirdeye]

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I cooked two loins last week in my BDS at about 275°. I brined mine for 4 hours then let them rest in the fridge for 2 hours. I halved them, but diameter is diameter.... This cook took 2-1/2 hours to reach 150°.

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[KSims1868]

If you cooked these at 230-240* to an internal temp of 190-195*...would they pull apart like pulled pork?
Probably not fatty enough to render and cause the same effect is it?
I'm new to this pulled pork thing - so if this is a dumb question go easy on me.

 

[Bbq Bubba]

3-4 hrs max @ that temp. Pull em @ 145.

 

[Stevesonfire!]

So I guess allowing 10 hrs is a little overkill?!? I had planned to slice these thin to be served on bread/buns. So the internal temp I'm looking for is 145-150 and a cook time of 2.5-3 hours...right?

 

[Bbq Bubba]

Right.

 

[GeauxBigRed]

Since we're talking about pork loins...what kind of yield are we looking at? I'm assuming pretty high due to the low fat content.

I searched and could only find 85% yield referenced...anybody know?

 

[Moose]

If you cooked these at 230-240* to an internal temp of 190-195*...would they pull apart like pulled pork?
Probably not fatty enough to render and cause the same effect is it?
I'm new to this pulled pork thing - so if this is a dumb question go easy on me.

There is no such thing as a dumb question, just dumb answers! :becky:

Seriously, though, loins cooked to that temp will be tough and dry. Not enough fat content. Use Thirdeye's technique and you'll be in great shape.

 

[landarc]

I bet 85% is not a bad estimate of yield, I would go 10% lower. I would just do whatever Thirdeye does.

 

[GreasePig]

If you cooked these at 230-240* to an internal temp of 190-195*...would they pull apart like pulled pork?
Probably not fatty enough to render and cause the same effect is it?
I'm new to this pulled pork thing - so if this is a dumb question go easy on me.

You nailed it. Pork Loins are for slicing and Pork Butts are for pulling...

Those loins look great Thirdeye!

Any pics of them sliced up?

 

[Stevesonfire!]

Thanks for the input. I'll get back to you after this weekend...I'm excited and nervous...thanks again.
Steve

 

[Meat Burner]

Whatever Wayne suggests, I would take to heart. That bro is a wealth of information and always willing to help anyone. One of the best on this forum IMO.

 

[thirdeye]

You nailed it. Pork Loins are for slicing and Pork Butts are for pulling...

Those loins look great Thirdeye!

Any pics of them sliced up?

After all these kind words, I wish I had taken some sliced pictures...., but I cooked them for a work pot luck. I chilled them overnight, then sliced them at 0500. Even reheated, they were very good and really moist.

One thing I will share though, I have been fooling around with lower salt brines..... Several weeks ago in a brine thread a lot of us were agreeing that a ratio of 5 ounces of salt to 1 gallon of water was too weak to do anything. And I was right there with everyone. Well, I've backed that ratio down and have used this Lite Brine on 4 loins and several thick pork chops with really good results. 4 or 5 other folks have reported good results too. One thing, on loins I do go heavier on the seasonings than I do on almost any other thing, so I'm counting on this brine more for moisture than flavor delivery.

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Here is a snip from my brine page:

Because a lot of folks watch their salt intake, I started getting inquiries about a brine with less salt. A lite brine so to speak. Many of my brining sources feel that less than 4 ounces of salt per gallon is not strong enough, but I have been experimenting with this base recipe and like the results on pork loin, pork chops and chicken pieces. Since this lite brine has less salt, less sugar is needed.

Lite Brine - Base Recipe
1 gallon of water
3-1/2 ounces of salt (kosher salt or canning salt)
1 tablespoon of brown or maple sugar

You can still add some rub or even something like soy sauce without worrying about getting too salty.