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Porkloin on the PBC

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    Porkloin on the PBC

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

    #2
    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.

    Comment


      #3
      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.

      Comment


        #4
        Great. I only did one, a year or so ago on the kettle. Not my fave.....plus they are rarely on sale.

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          #5
          Neal - give us a full write up at the end. I'd be interested to see how it turns out. Cheers! Matt

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            #6
            Neal - I wrote up my elk loin adventure here (It's not on the PBC, but might help somehow)

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              #7
              O)K, writer I am not. But here is the promised update.
              Click image for larger version

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              Last edited by (Neal); November 2, 2014, 01:38 PM.

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                #8
                Click image for larger version

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ID:	29090 Tied and ready to cook
                Last edited by (Neal); November 2, 2014, 01:41 PM.

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                  #9
                  On the PBC, took 1 hour and 30 minutes Click image for larger version

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                    #10
                    Cooked, ready to slice. Click image for larger version

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                      #11
                      Sliced, looks pretty good, juicy. Click image for larger version

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                        #12
                        The proof, of course, is the taste test. The most discriminating palates of the household, Remus and Tonk Click image for larger version

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ID:	29099 s, approved.

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                          #13
                          I took the porkloins to 142 on the Mav 733. Very happy with the out come. The PBC makes you look good.

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                            #14
                            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.

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