Sorry, no pictures of the cook today, but wanted to get the info out there. Started the coals at about 0640 this morning and put the pork loins on around 0715-0720. The loins were so long they had about 4 inches of each of them touching the coals (I didnt think about just hanging them by the middle or cutting em shorter till it was too late anyways). At about 1000 the internal temp at the top was 135*F. By 1100 the temp at the top was around 138*F and closer to the bottom it was 148*F. Started pulling em at 1130 and continued to cook some as the first were cut. There was ample selection in temperature preference and the flavor was wonderful! I have never cooked for that many people so easially and with such consistent results. Probably 12 cooks in and loving the PBC!
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Welcome to The Pit and congrats on a successful cook. -
Welcome to the Pit. Good job. I don't know why but the pork loin I have found to be one of the most difficult cooks. To pull it off successfully for a crowd is a really nice accomplishment.Comment
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Agreed. I normally don't do pork loin, as pork tenderloins are pretty inexpensive around these parts, but lately they've been very expensive! I grabbed a boneless pork loin and dry-brined it for a few hours, then hit it with water and rubbed on some S&G. PBC ran hot again (400F+ for over an hour), but by the time it was done, the loin came off dry, just not enough fat. Brine injections next time.
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