Pork Loin Roast on the PBC

[fzxdoc]

Having seen some really good pork loin cooks lately on other smokers, I decided to try one on my PBC.

3.28lb Pork Loin Roast, tied.

1. Injected with Meathead's Pork Injection (from his cookbook) 3 hours before the cook.
2. Rubbed with Meathead's Simon and Garfunkel rub 30 min before the cook. Spritzed the roast with water before adding the rub.
3. Kingsford Blue Bag, full basket, 42 coals in chimney, 15-10-10 lighting procedure, 4.5 oz cherry wood.
4. PBC was 360°F when I added the roast on the grate to the barrel.
5. PBC temperature settled to 285°F within the first half hour.
6. Removed the roast at 135°F internal and set aside. Used the BBQ Dragon for a few minutes to fire up the coals to super hot (lid off). Then put the roast back onto the grate and seared it on all sides on the PBC grate for 15 minutes total. Internal temp was 137°F when I took it into the kitchen to slice.
7. Total cook time: 2 hours 15 minutes
8. Average PBC temp 280°F
9. Result: Sooooo jucy, tender and delicious. It was pretty, too!

Photos:




Comments:

Meathead's pork injection recipe calls for Worchestershire sauce and also I used a Chinese rice vinegar (for the rice vinegar called for in the recipe) which is brownish, so I was afraid the mixture would stain the meat at the injection sites. It didn't. Yay!

Looking at the slices of meat on my plate and on the meat platter, though, you can see the dimples made by some of the injection sites.

Served with a fresh broccoli/walnut/dried cranberry salad and a sauce for the pork from this month's Food and Wine magazine: Cherry Miso Moutarde. The sauce wasn't pretty, but it sure tasted good. Also, husband had a big dollop of buttery mashed potatoes added to his plate.

Kathryn

[johnec00]

WOW, looks great! Never tried S&G on pork . . . . One more thing goes on the "things to try" list.

[Spinaker]

S&G is the bees knees man!

[Spinaker]

Nice work. I have yet to cook a pork loin on my PBC. No reason why, I just haven't done it yet.
You mentioned that you seared the loin on the grate after hanging. Did you lower the grate or just keep it as is? I imagine the dragon could kick the heat up enough to sear a pork loin. But I was just curious.

Great looking cook Kathryn!

[lschweig]

I have cooked a number of pork loins on my PBC, but never seared them. Great looking cook. I will have to try the searing for sure'

I love these partially because of the leftovers for sandwiches.

[fzxdoc]

Thanks, Spinaker and johnec00 , and lschweig for the compliments.

Spinaker, I would call it more like browning than real searing, although I could hear fat sizzle. I set the meat aside so no ash would blow onto it as I aimed the BBQ Dragon at the coals. It only took a couple of minutes to get them all glowing red hot.Then I put the meat back in. I didn't lower the grate, which is why, I think, it took almost 4 minutes per side to get it brown all over. The underside was already pretty brown just from the cook, so that side didn't take as long.

Kathryn

[MBMorgan]

That's just outstanding, Kathryn!

[bigbird]

What is a BBQ Dragon?

[Jeff_Carley]

hair dryer on steroids

[fzxdoc]

Thanks, MBMorgan !

bigbird , a BBQ Dragon is a battery-powered hair dryer on a clamp:

[Mr. Bones]

Stellar lookin' cook, Kathryn!!!

[fzxdoc]

Hey, thanks, Mr. Bones!
K.

[fuzzydaddy]

Great looking pork loin! I love S&G on pork loins and tenderloins.

[hogdog6]

I've not seen a better looking loin. Spectacular cook!

[LarryO47]

Fantastic cook, Kathryn.

[Oakgrovebacon]

Great looking loin! Thanks for sharing! I always used Cavenders Greek seasoning when cooking pork loin, I will try The S&G rub for the next one.

[Nate]

Looks awesome! I love pork loin! It is one of my favorite things to smoke. You can serve it like you did or slap those slices in some bread and make a great sandwich. The wife and I aren't as crazy about the S&G rub but that is just a taste preference. I usually use a rib rub instead but I have to admit that looks dang delicious.

[MadChemist]

Great job Kathryn! That loin looks delicious!

I've tried the following once so I thought I would pass it along since searing the loin was briefly discussed here. Note all the following is done wearing welder's gloves.

I wanted to experiment with using the PBC coal basket for searing. To do this I took a long handled rake (the kind with short, solid tines) and used it to lift the basket unto the PBC cooking grate when the meat had reached the desired internal temp. I then placed another cooking grate (one that was a little larger than the PBC opening) on top of the drum and put the meat to be seared on it. The coals are only about 4 inches from the top grate and boy will they throw off some heat! This setup was a searing machine! The only drawback was because the top grate was not anchored to the top of the PBC I had to hold the top grate with my gloved hand while I flipped the meat. It wasn't a big deal but I am thinking about how to connect the top grate to the drum so both hands can be free (and to increase safety!).

[Jeff_Carley]

^^^ smart

[hogdog6]

Sounds like a new PBC accessory. "PBC People are you out ther???" 😁

[fzxdoc]

Great idea, MadChemist . I usually fire up my gasser to sear, but searing a PBC cook on the PBC is easier and leaves only one smoker/grill to clean up when all is said and done. I'm going to try this.
Kathryn