Pork loin Help

[richinlbrg]

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?

[texastweeter]

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.

[grantgallagher]

Pork loin or tenderloin?

[Bkhuna]

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

[Livermoron]

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

[richinlbrg]

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!

[smokin fool]

New guy on the meat counter that day

[richinlbrg]

Enjoy, Mr. Bones!

[johnec00]

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.

[fzxdoc]

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

[johnec00]

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

[JRJI]

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