I smoked a pork loin roast yesterday, low and slow, about 250. I used a digital meat thermometer and took it off at about 137 degrees. Flavor was good but meat was tough. Could it be the meat was just tough.
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pork loin tough
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Founding Member
- Jul 2014
- 2866
- Halethorpe, MD
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Weber 26.75" Kettle with SnS. Broil King Baron 5 burner. Akorn Kamado, and Akorn Jr kamado. Primo Oval Junior. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch
Hi, smoke disciple, you could have had a tough roast, but the loin is a leaner cut of meat, and does not really take to low and slow. I would go around 325-350, on indirect heat with pork loin. Still take it to 137-140 pull temp, but the higher pit temp will get you there more quickly, and usually with a better result.
Oh, and welcome to the Pit!!Last edited by Thunder77; June 20, 2016, 11:43 AM.
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Founding Member
- Jul 2014
- 9703
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Since pork loin is lean I like to cook them hot & fast and take it to 145. Also I dry brine over night.
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Moderator
- Jun 2014
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- East Texas
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Club Member
- Jun 2016
- 1978
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Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
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Alternatively you might try barding it to keep it more protected for low. A nice bacon weave might help.
Larding is a fairly dated technique, but I think it would be good for pork loin, given the state of the modern pig.
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Founding Member
- Jul 2014
- 2866
- Halethorpe, MD
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Weber 26.75" Kettle with SnS. Broil King Baron 5 burner. Akorn Kamado, and Akorn Jr kamado. Primo Oval Junior. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch
I have done a bacon weave for a hotter cook, but I haven't tried it for low and slow. It might work! And you're right, the modern pig definitely is not what it used to be.
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Charter Member
- Nov 2014
- 4970
- Winchester TN
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Hardware
Blackstone 36” Griddle.
Slow 'N Sear Deluxe Kamado & Kettle Grill.
Slow 'N Sear (1.0, Deluxe, 2.0).
DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
Weber Chimney Starters (regular and compact).
Joule, Instant Accu Slim.
GrillGrates.
Maverick XR-50 [my favorite].
ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes
Consumables / Favorites
KBB (short cooks), Weber (long cooks), B&B Hardwood Briquettes when I'm out of Weber.
Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins, Shrimp, Fajitas.
SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPG.
I also cook my pork loins in the 325 to 350 range. I've started stuffing my loins and that's how my family prefers them now. Cornbread stuffing is one of our favorites as well as bacon weave wraps occasionally. Lot's of options for pork loins. I use Meathead's article as my guide.
Stuffed
Bacon wrapped
Bacon wrapped & no bacon; both done!
Last edited by fuzzydaddy; June 20, 2016, 11:10 PM.
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Charter Member
- Sep 2014
- 548
- Port Washington, WI
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Traeger Jr Elite, Modern Home Products TJK gasser,Char-Broil 26" Round Charcoal Grill CBRMH-2600/S, Weber Smokey Joe, small portable POS charcoal grill, 13.25" GrillGrates, Thermopen, Maverick ET-732, Etekcity Lasergrip 1080 Non-contact Digital Laser Infrared Thermometer
gorilla gloves, bear paws
Excellent weave job, fuzzydaddy ! If cooking ever fails you, you have a hidden talent in basket weaving to fall back on!
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Charter Member
- Nov 2014
- 4970
- Winchester TN
-
Hardware
Blackstone 36” Griddle.
Slow 'N Sear Deluxe Kamado & Kettle Grill.
Slow 'N Sear (1.0, Deluxe, 2.0).
DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
Weber Chimney Starters (regular and compact).
Joule, Instant Accu Slim.
GrillGrates.
Maverick XR-50 [my favorite].
ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes
Consumables / Favorites
KBB (short cooks), Weber (long cooks), B&B Hardwood Briquettes when I'm out of Weber.
Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins, Shrimp, Fajitas.
SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPG.
Here's the secret to the weave - a youtube video. Very easy. https://www.youtube.com/watch?v=PohDTvcEtWY
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Click here for details. (https://amazingribs.com/memphis)
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See less
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