Welcome!


This is a membership forum. As a guest, you can click around a bit. View 3 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 2 page views remaining.

Announcement

Collapse

2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
See more
See less

Pork loin Help

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • richinlbrg
    Founding Member
    • Jul 2014
    • 1892
    • Leesburg, VA. (Northern, VA)
    • We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).

    Pork loin Help

    NEVER MIND-MIS LABELLED PORK SHOULDER

    can pork loin be smoked for pulled pork? #1 just got 8# pork loin instead of butt? Suggestions on cooking?
    Last edited by richinlbrg; June 8, 2019, 11:46 AM.
  • texastweeter
    Club Member
    • Jul 2017
    • 2932
    • Republic of Texas

    #2
    No. Sliced. Roll fillet it, stuff with boudan, crawfish tails, jalapenos, and Jack cheese. Roll back up and season with Creole seasoning, then wrap with bacon. Smoke over hickory, and pull just before done. Let rest so carryover cooking is done, the roll around on a blazing hot grill to crisp up bacon. Slice and serve.

    Comment


    • texastweeter
      texastweeter commented
      Editing a comment
      It is hehehe

    • fzxdoc
      fzxdoc commented
      Editing a comment
      What richinlbrg said. Dayum indeed.

      Kathryn

    • AverageJoe
      AverageJoe commented
      Editing a comment
      Oh my word. Just thinking about this is making me drool. I need to do this.
  • grantgallagher
    Club Member
    • Feb 2018
    • 1141
    • NJ

    #3
    Pork loin or tenderloin?

    Comment


    • richinlbrg
      richinlbrg commented
      Editing a comment
      Loin

    • grantgallagher
      grantgallagher commented
      Editing a comment
      You can def make pulled pork from pork loin. Ive only done it in a pressure cooker though, never low and slow smoked
  • Bkhuna
    Club Member
    • Apr 2019
    • 639
    • Merritt Island Florida

    #4
    No. No intramuscular fat. I make a lot of things with the loin but it usually involves thin slicing and hot fast cooking.

    Comment

    • Livermoron
      Charter Member
      • Aug 2014
      • 435
      • 22" Weber one touch w/roti and SnS
        PBC
        Volcano3
        Lodge Sportsman

      #5
      Pork Chops and Canadian Bacon. Can't go wrong...

      Comment

      • richinlbrg
        Founding Member
        • Jul 2014
        • 1892
        • Leesburg, VA. (Northern, VA)
        • We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).

        #6
        THANK YOU for the responses!! As it turns out, the label said pork loin boneless @1.99/# Funniest looking pork loin I’ve seen!

        There was a label underneath it that said boneless pork butt for 3.99/#.

        In reality, it is a bone in pork shoulder.

        trimmed, cut in half and brining now. Will smoke it tomorrow in the rain.

        Thanks again for your help; sorry to raise a false alarm!

        Comment


        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          Reckon I'll git on back outside, make some comparatively quick sustenance, like brat/burgers/chops on th smoker, to start. First weekend we ain't had rain all weekend, since it quit snowin...
          Next up, some spares, mebbe a butt, or two since they're all on sale this week...
          Was gonna do some hot guts, a 19 lb brisky, elote, an some Tejas beans, but ended up changin my plans...
          Chillin with a delightfully warm, lovin kitty, at present, enjoyin a sip of Black Creek...
          Off to th grocery, afore long,

        • fzxdoc
          fzxdoc commented
          Editing a comment
          Even so, you (and the rest of us) scored a great recipe from texastweeter , so it's all good. Enjoy the pulled pork cook.

          Kathryn

        • jfmorris
          jfmorris commented
          Editing a comment
          While 1.99 would be high for a butt, 3.99 per pound would be highway robbery unless this is some high grade pork of some sort. Hope they didn’t charge that. I pay 1.79 or less here.
      • smokin fool
        Club Member
        • Apr 2019
        • 2221
        • Mississauga, Ont

        #7
        New guy on the meat counter that day

        Comment


        • richinlbrg
          richinlbrg commented
          Editing a comment
          Must be. Giant Food in our area is renown for screw ups, mostly not recognizing advertised specials and comminglingsale items with non-sale items. I’ve ripped into the manger pretty good. Should likely call a local TV station to do a report on them.
      • richinlbrg
        Founding Member
        • Jul 2014
        • 1892
        • Leesburg, VA. (Northern, VA)
        • We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).

        #8
        Enjoy, Mr. Bones!

        Comment


        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          Thankee, My friend!
          Enjoy yer weekend, as well!
          Whatcha doin yer loin on, WSM, or kettle/sns? Either way, it oughtta be great!

        • richinlbrg
          richinlbrg commented
          Editing a comment
          Mr. Bones , i’m Using the kettle/SnS combo. Just more efficient than the WSM. 8# of shoulder cut in half is on.

        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          Sounds like th perfect setup, an execution, Rich!

          Gotta toodle, fer a spell, but I'll check back, see how yer doin, after a while...

          Roger th efficiency factor; hence my constantly preachin th virtues of Smokey Joe Cookin, lol

          Have a great cook, Brother, may th thin blue be all yers, I'll see ya in a short...
      • johnec00
        Charter Member
        • Aug 2014
        • 603
        • Orlando, Florida
        • Equipment:
          '88 Vintage Fire Magic gasser with over 3000 cooks to its credit
          18 Inch Weber Kettle (Rescued from neighbor's trash)
          Rotisserie for 18 inch kettle
          Master Forge propane smoker
          Pit Barrel Cooker
          Smokey Joe with mini WSM mod
          Garcima paella burner
          Anova Sous Vide
          Slaiya Sous Vide (gift)
          2X Thermoworks cooking thermometer
          DIY 4 channel bluetooth thermometer
          LEM grinder, sausage stuffer and meat slicer (all gifts)

          Favorite Beer:
          Key West Wheat

        #9
        Clicked on this topic thinking pork loin. Come to find out it's really about por shoulder, but decided to post my comment on pork loin anyway. Clint Cantwell SVQ pork loin on the free site is great!
        https://amazingribs.com/tested-recip...rk-loin-recipe
        The only thing I've added is a water pan over the charcoal side of the grill.

        Comment


        • richinlbrg
          richinlbrg commented
          Editing a comment
          Interesting! Thank you johnec00 ! I do not have a SV, but CAN use my turkey fryer. It runs something like +/- 2.5*. I’ll have to keep that in mi d for my next loin. Also good to know that fzxdoc uses a similar technique. Thanks again!
      • fzxdoc
        Founding Member
        • Jul 2014
        • 5371
        • My toys:
          Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
          Pit Barrel Cooker (which rocks), named Pretty Baby
          Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
          Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
          Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners


          Adrenaline BBQ Company Gear:
          SnS, DnG, andLarge Charcoal Basket, for WSCGC
          SnS for 22" Kettle
          Elevated SS Rack for WSCGC
          SS Rack for DnG
          Cast Iron Griddle
          Grill Grate for SnS
          Grill Grates: five 17.375 sections (retired to storage)
          Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
          2 Grill Grate Griddles
          Steelmade Griddle for Summit gas grill

          Fireboard Gear:
          Extreme BBQ Thermometer Package
          Additional control unit
          Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
          2 Driver Cables
          Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
          Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
          Thermoworks Gear:
          Thermapen MK5 (pink)
          Thermapen MK4 (pink too)
          Thermoworks MK5 orange
          Temp Test 2 Smart Thermometer
          Extra Big and Loud Timer
          Timestick Trio
          Maverick ET 73 a little workhorse with limited range
          Maverick ET 733
          Maverick (Ivation) ET 732

          Grill Pinz
          Vortex (two of them)

          Two Joule Sous Vide devices
          VacMaster Pro 350 Vacuum Sealer

          Instant Pot 6 Quart Electric Pressure Cooker
          Instant Pot 10 Quart Electric Pressure Cooker

          Charcoal Companion TurboQue
          A-Maze-N tube 12 inch tube smoker accessory for use with pellets

          BBQ Dragon and Dragon Chimney

          Shun Classic Series:
          8" Chef Knife
          6" Chef's Knife
          Gokujo Boning and Fillet Knife
          3 1/2 inch Paring Knife

        #10
        Good to hear that recipe turns out well. Thanks, johnec00 .

        I see he SVs at 140°, which is a bit high for the way I usually do pork. (135° and bring to 140° with searing). When I've SVd pork at 140° in the past it was dry after the sear.

        But with the Q part bringing it up only to 120° I'm guessing it was nice and juicy all the way through anyway. True?

        Thanks in advance,

        Kathryn
        Last edited by fzxdoc; June 9, 2019, 06:16 AM.

        Comment

        • johnec00
          Charter Member
          • Aug 2014
          • 603
          • Orlando, Florida
          • Equipment:
            '88 Vintage Fire Magic gasser with over 3000 cooks to its credit
            18 Inch Weber Kettle (Rescued from neighbor's trash)
            Rotisserie for 18 inch kettle
            Master Forge propane smoker
            Pit Barrel Cooker
            Smokey Joe with mini WSM mod
            Garcima paella burner
            Anova Sous Vide
            Slaiya Sous Vide (gift)
            2X Thermoworks cooking thermometer
            DIY 4 channel bluetooth thermometer
            LEM grinder, sausage stuffer and meat slicer (all gifts)

            Favorite Beer:
            Key West Wheat

          #11


          Kathryn, fzxdoc

          Yes, it comes out very juicy. I think the key to Clint's method is that the loin is fully cooked SV. It's then chilled to refrigerator temperature (I leave it in the ice water bath for a couple of hours until the IT is below 40º). Then it's smoked indirect at a fairly high temperature (about 45 minutes at ~350º in my 18" kettle). Basically just warmed up but not really seared. I think the water pan also helps, but a SNS would probably accomplish the same thing.

          John

          Comment


          • Skip
            Skip commented
            Editing a comment
            +1 on SV Pork Loin. I failed the first time because when smoking after the chill I took it back to 140*. After advice on this wonderful site--- I took it to only 120* the next time I made it and it turned out good and juicy!

          • richinlbrg
            richinlbrg commented
            Editing a comment
            About how long is it in th SV?

          • johnec00
            johnec00 commented
            Editing a comment
            richinlbrg Clint's recipe says 4 hours. I've cheated that down to a little over 3 hours without any obvious degradation.
        • JRJI
          Club Member
          • Nov 2018
          • 20
          • Calgary

          #12
          Smoked a pork tenderloin for dinner, its been soaking in apple juice, honey, brown sugar and some rub since last night. Turned out great!
          Attached Files

          Comment

          Announcement

          Collapse

          2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

          We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
          See more
          See less
          Working...
          X
          false
          0
          Guest
          500
          ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
          false
          false
          {"count":0,"link":"/forum/announcements/","debug":""}