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2021 Meat-Up In Memphis Canceled

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Pork loin Help

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  • jfmorris
    commented on 's reply
    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.

  • JRJI
    replied
    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

    Leave a comment:


  • johnec00
    commented on 's reply
    richinlbrg Clint's recipe says 4 hours. I've cheated that down to a little over 3 hours without any obvious degradation.

  • richinlbrg
    commented on 's reply
    About how long is it in th SV?

  • Skip
    commented on 's reply
    +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!

  • Mr. Bones
    commented on 's reply
    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...

  • AverageJoe
    commented on 's reply
    Oh my word. Just thinking about this is making me drool. I need to do this.

  • johnec00
    replied


    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

    Leave a comment:


  • richinlbrg
    commented on 's reply
    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!

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

  • fzxdoc
    replied
    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.

    Leave a comment:


  • fzxdoc
    commented on 's reply
    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

  • fzxdoc
    commented on 's reply
    What richinlbrg said. Dayum indeed.

    Kathryn

  • johnec00
    replied
    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.

    Leave a comment:


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

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2021 Meat-Up In Memphis Canceled

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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