Pork Loin Question

[Brauma]

I do my pork loins on the Weber using indirect method. I put 2 firebricks down the center cook the loin directly above the bricks. Coals off to the sides.

I make a boat out of heavy duty foil. (I like to call it a Brauma Boat) The boat catches all the aju <sp>.

:idea:*Note- Dont spill the juices when removing the loin from the grill! It usually takes 90 min-2 hours. I call it done when internal is 150ish.

When done, let rest on cutting board for a good 15-20 min. Slice, then pour aju back over the slices. Comes out wonderful everytime. :grin:

 

[Rick's Tropical Delight]

Agreed, Ricks looks fantastic, and would be how I do it if I wanted a more sliceable steak/sandwich texture.

The method I use when I wrap at 170ish taking to 190 is more for a thick cut, put it on the plate and watch the kids laugh when they can cut it with a spoon.

Its just cooking to my audience is all.

But ALL pork is good!!!

My method on the reheat will completely fall apart, which is what I am looking for in the reheat, sammies of fall apart meat (no real shredding required, just stir the crock pot)

MrSmoker, I'll ask Mary if the electronic version is saved. I'll check the old site too

did somebody post the 190 recipe or did i miss it? is there more to it than that?

 

[Midnight Smoke]

did somebody post the 190 recipe or did i miss it? is there more to it than that?

Is it this one? http://www.bbq-brethren.com/cookbook/viewrecipe.php?id=117&category=*BBQ BRETHREN PORK*

 

[Rick's Tropical Delight]

Is it this one? http://www.bbq-brethren.com/cookbook/viewrecipe.php?id=117&category=*BBQ BRETHREN PORK*

that could be it. looks like the secret ingredient is a hi-c juice box, or several! i just finished a flashin' fruit punch box myself!

hmmmmmm... might havta try this sometime. since you can cut it with a fork, is it mushy at all??

i'm thinking why take it to 165 prior to foiling and why not foil at 140 to keep in as much of the natural juice as possible??

all those pix i posted were all pork loin with NO basting or spritzing or anything like that. really unnecessary in the egg since the egg recycles the natural moisture in the meat and the ceramic mass holding the heat in and the dome radiating the heat back into the meat allows less fuel consumption and therefore less hot, meat-drying gasses to flow across the meat. :biggrin:

 

[Midnight Smoke]

Back with another question sorry to be redundant. After reading this thread and some others.

My loin is 8.5 lbs, first one and do not want to blow dinner or a $18.00 piece of meat.

It looks like the majority take it to 160º-165º http://www.bbq-brethren.com/forum/showthread.php?t=18884&highlight=loin

Lot of different opinions, which is great.

How long at 235º to the 155º-160º range ????

I think about 3-4 hours.

Want to start it about 1:00 today and cook til 5:00 and then put in the cooler for about an hour or so.

Does this sound about right ????

 

[Crüe-B-Cüe]

Yes, 3 to 4 hours should be good. Start a little early, you can always cooler to hold until dinner. I take mine off at 150.

 

[Rick's Tropical Delight]

some people order their steak well done too. it's a personal preference thing.

 

[Midnight Smoke]

some people order their steak well done too. it's a personal preference thing.

I will sample at a lower temp during the cook.

I am really shoot'n from the hip on this one. Wish me luck, this is either going to be really good or shoe leather.

I know if no PRON it didn't happen so here we go.

What do you guys think of using the foil boat good idea or not?

 

[Rick's Tropical Delight]

relax, it'll be fine

 

[Midnight Smoke]

Took off the smoker at 145º

I missed Brauma's post on the foil boat. Worked like a charm.

It was a little dry, I know you told me so. Loin is not my favorite but had to try.

 

[Bill-Chicago]

Looks good.

Thats the same cut we're talking about, but the Costco cut is the full loin. Most are cut in half and sold as 4#r's. I get the 4's from Meijer.

Next experiment, try using the stuffer method with the whole in the end, versus the cut and tie. Really cool looking "bullseye" effect when you stuff it length wise.

Its all good, its pork after all!!

 

[Norcoredneck]

Looks very tasty.