Pork loin on the uds

[Milkman_d83]

Going to try a pork loin on the UDS tomorrow. Have read on here they can be tuff. Thought about putting cheddar brats in it or wrap it in bacon. Looking for some advice on it and ideas. Going to try and get one weighing 8 pounds or so.

 

[BBQ Bandit]

The only way porkloin would get tough... is overcooking it past 150*
Pull it off when internal temp reaches 135*... which will continue to rise during a 10 minute rest past 140*.

No problem.

 

[Learning to BBQ]

^^X2
Yup, easy peasy!

 

[Ron_L]

The only way porkloin would get tough... is overcooking it past 150*
Pull it off when internal temp reaches 135*... which will continue to rise during a 10 minute rest past 140*.

No problem.

Agreed, BUT... If you stuff it with sausage then you will have to get the sausage up to 165 internal. The sausage may keep the loin moist.

 

[DjPorkchop]

Ive cooked MANY loins and never had a tough or dry one. Normally the juice will run down your face and hands. Cook it to 140 and let it rest up to 145 and slice.

Good eating! You just got to find a way to get good flavor in the middle. I love the outer 1/2 inch of the loin meat but the middle is just plain jane almost to the point I dont care for it. I got some creole butter Im thinking of trying on the next loin.

 

[Fwismoker]

I believed in the 145 IT thing until I took these to 175* IT by accident. *** Although the moistness can most likely be attributed to being cooked on a rotisserie. Grate cooking I wouldn't go that high.