Porkloin on the PBC

[(Neal)]

Has anyone cooked a porkloin on the PBC? Would you hang them, or rack them?

[Jerod Broussard]

Might be best to rack it. I would also put it on the side that is not inline with the air vent to keep the direct heat down some.

[(Neal)]

Okay, I may try that this week end (porkloin is on sale). I usually cook them on my Weber 22.5 gold, but just gotta try the PBC. I will let you know how it works.

[Jerod Broussard]

Great. I only did one, a year or so ago on the kettle. Not my fave.....plus they are rarely on sale.

[mtford72]

Neal - give us a full write up at the end. I'd be interested to see how it turns out. Cheers! Matt

[mtford72]

Neal - I wrote up my elk loin adventure here (It's not on the PBC, but might help somehow)

[(Neal)]

O)K, writer I am not. But here is the promised update.

[(Neal)]

Tied and ready to cook

[(Neal)]

On the PBC, took 1 hour and 30 minutes

[(Neal)]

Cooked, ready to slice.

[(Neal)]

Sliced, looks pretty good, juicy.

[(Neal)]

The proof, of course, is the taste test. The most discriminating palates of the household, Remus and Tonk s, approved.

[(Neal)]

I took the porkloins to 142 on the Mav 733. Very happy with the out come. The PBC makes you look good.

[Deuce]

Nice looking loin, I've hung them in the PBC. No danger of the hook pulling out, just have to watch the length. I had to halve a full pork loin.