Pork Loin Roast on the PBC

[HawkerXP]

Thank you fzxdoc , looks beautiful!

[fzxdoc]

Thanks so much!

[fzxdoc]

Thank you so much, fuzzydaddy , hogdog6 , LarryO47 , Oakgrovebacon , Nate , and MadChemist for the kudos on the pork loin that I made.

You're right, Nate, it makes a great sammie too. We're not huge fans of the S&G rub on chicken but it sure was delicious on this pork loin.

Thanks for the tip, Mad Chemist on searing on the PBC. Actually for this cook, I was happy that the grate was more at browning than searing temps this time because I didn't want to burn the spices in the S&G rub on the surface of the meat.

Kathryn

[abandonedbrain]

I, too, find the S&G rub on chicken isn't all that remarkable. But it's time to try it on a tenderloin!

[PappyBBQ]

Looks fantastic! Making my mouth water!

[fzxdoc]

Thanks, PappyBBQ !

[JeffJ]

fzxdoc Now that my wife goaded me into joining Weight Watchers with her, pork loin is one of my go-to's. Great stuff.

[fzxdoc]

JeffJ What a good wife you have--we wives tend to want to keep our fellas happy and healthy. You won't even know you're on a diet when you eat your own smoked pork loin. Best of luck with Weight Watchers!

[gtaylor85]

That BBQ Dragon looks interesting. How exactly do you use it? Do you open up the vent and aim it through there? Did you mod your PBC do allow the grate to sit closer to the coals?

Food looks great too btw. I need to do a pork loin in the PBC. Only done them in the oven or crock pot.

[fzxdoc]

I just removed the meat from the grate and set it aside, then aimed the BBQ Dragon at the coals at just above the grate level. No modification of grate height.

That fire was glowing hot with the wood chunk burning bright within just a couple of minutes, gtaylor85. I was really pleased with how well the pork loin turned out on the PBC. Good luck with your cook!

Kathryn

[Deaf Arty]

Thank you fzxdoc! I have a loin thawing right now in the fridge and I was contemplating how I should cook it. You've inspired me to keep it simple. My mouth is watering already.

[fzxdoc]

I hope it turns out well, Deaf Arty . Simple is good. I was hesitant to inject, but when I saw that Meathead injects his pork loins, I figured I couldn't go wrong. It turned out so well, that I'm definitely adding the injection step from now on.
K.

[slopoke76]

Wow Kathryn, that looks wonderful and I swear we can almost smell it from here!!! Our Pit Barrel has an ETA of April 14 & so excited!! I do have one question for you tho, why did you twine it? I've seen it done with stuffed loins & such, but am I missing something by using it on a solid loin? Sorry if it's a dumb question, but we're trying to learn all we can before everything gets here!!!

[fzxdoc]

It was a long piece of loin, slopoke76 ,narrow at one end and wider at the other, so it was folded and tied to get a uniform shape. If you can get a nice chunk of center cut loin, you won't have to turn and tie.

I hope your enjoy your PBC when it gets there. You must be humming the old Carley Simon song "Anticipation" every day.
Kathryn

[EdF]

Smart teacher-lady, that one!

Looking forward to PBC stories from the Philippines (if I'm remembering rightly)!

[slopoke76]

Ahh, now I understand, thanks! Oh yes, the anticipation is growing by the day!!

[PJBowmaster]

That looks TERRIFIC! I have to say that we loved the S & G Rub also. But I used a light coating of EVOO then applied the rub. But I'm certain that water works fine as well. Nice job Kathryn!!!

[fzxdoc]

Thanks, PJBowmaster ! Meathead used to recommend EVOO but now he says that since the oil does nothing to enhance the spice flavors, he recommends water. Smoke likes moist, cold surfaces, so I figured water would be a good way for me to go as well. I pretty much use water all the time now with rubs.

Kathryn

[PJBowmaster]

I'm planning to use water next time to see if it makes any difference in the smoke flavor. And I need to put a better sear on it. As always, thanks for doing such a nice write up. They are very helpful!!!

[Thunder77]

That is a beautiful pork loin!

[DWCowles]

Beautiful!!

[fzxdoc]

Thanks, troymeister and DWCowles . Your "atta girl" compliments mean a lot.

Kathryn

[rototiller78]

I, too, have not cooked a pork loin on my PBC (yet). I have either used my pellet grill or my original PK Grill for them since it is only like an hour or so cook. Just figured that it's sure a lot of charcoal to use the PBC for just an hour long cook.

[fzxdoc]

The flavor profile is a bit different on the PBC and the cook is over 2 hours at 280°F or so PBC temp for the size of roast I used. You can always throw a chicken in when you're done and let it have its way with the PBC.

[rototiller78]

True, fzxdoc, didn't think of doing that...(hello? McFly!) Ha

[abandonedbrain]

Totally agree, keep those meats lined up! Where you'd do one, do three or four. Take the remainder and vac-seal and freeze it, 160F water to reheat it. Max out your session!