My brother is in town and I have been given a 6lb "pork loin boneless vp" cut from Kroger's to prepare for Sunday lunch. Pretty sure it's not tenderloin, which I understand is a better cut. I haven't done much pork loin. Last time I did one, I dry-brined it overnight, oilive oil with Simon & Garfunkel rub, smoked it at 230-250 in the KBQ to about 125-130 internal, then seared the crap out of it on an iron skillet to give it some color.
Sounds like a good plan to me. I once ran across a coffee-based rub (or maybe marinade) for roasted pork loin that was really good. It was in Joe Famularo's Joy of Grilling. Makes it special. If you've got a grid you can put over the firebox of the KBQ, that would be the best searing solution!
Yeah, I got the wire thing that goes over the firebox. Haven't had much luck with it. Putting stuff on top chokes off the air flow and I end up with soot. I'm using mesquite, though, which smokes pretty heavily.
If it was in the fridge, it probably didn't really thaw for a couple of days. Smell it - your nose will tell you. If it's a bit funky, rinse it off and smell it again - unless it made you gag the first time. In which case, get a volunteer to smell it.
dry brined all night
Seasoned & ready to smoke
I’ve settled on this setup. The lid directs the smoke towards the top popett. Making good use of my PBC lol
I control the temp with the bottom poppet, cracked open just a bit, with the top one wide open
I don’t want anyone askin, did you smoke this?
pulled it at 130, resting now
it’s up to 138
A friend of mine ate porch chops that had been marinaded in Chai tea I think and he said they we’re the best tasting pork chops he has ever eaten, has anyone else heard of this or tried it? I wonder if that would work for a pork loin? Maybe you would have to inject the pork loin?
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