Plan on cooking a 3# boneless pork roast today on my PK grill. Wondering what the consensws out there is regarding front sear or reverse sear the roast , or just cooking it as one would do in a conventional oven.
Thoughts, ideas? Thanks in advance!
Both front and reverse sear work. The last two pork loins I cooked on mg Traeger I did with a reverse sear.
Smoked first, then kicked the temp up to 450-500*F. The internal temperature was 150 degrees then rest.
Hope that helps.
The last time I did one I employed a technique from a Cooking With Ry video, and it came out great. Smoked over indirect to an internal temp of around 120F, then seared it, then back over indirect to a final internal temp of 145F. I think this gives the best of both worlds actually, in that the smoking takes place while the meat is cold and wet, which Meathead tells us is most effective, then finishing indirect after searing enables easy control of the internal temp to avoid overshooting. Worked for me.
I always wet brine pork loin, I assume that is the cut you are using, in 5% salt, 3% sugar brine for 24 hours. Let it rest in the fridge uncovered for 2-4 hours. I reverse sear with smoke til 140, let it rest for at least an hour then finish with a hard sear.
I did a wet brine also, with apple cider and a some maple syrup mixed in. I ended up front searing in my cast iron skillet with a liitle olive oil, s & p. Removed and smeared with a dijon mustard , panko, garlic, and fresh herbs paste and moved it the indirect side on a rack over the skillet. rremoved at 140 degrees, rested and sliced. Came out great. Nextime I'll reverse sear!
Assuming we are talking pork loin, I have good results with injecting with MH's pork injection. Then I do a mustard/mayo light binder - feel like it seals the holes from injecting, then whatever rubs I'm feeling. I like to do something finer then something with texture, like Montreal Steak or something. Indirect to temp, slice thin and enjoy the leftovers for sandwiches. Sometimes I don't bother searing.
Great healthyish weeknight dinner (can't always have fatty point and ribs lol)
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
How you cook it depends on entirely what kind of "pork roast" we are talking about. I've seen Boston butts, even small ones, and I've seen pork loins. And tenderloins. If it's from the shoulder, like the Boston butt, low and slow until it hits 195-205 internal temp is the name of the game. If its lean, like the pork loin, I just would do a front sear, then cook indirect until it reaches an IT of 140, and pull from the grill then.
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