Bought a pork loin at Costco. The sale price was $6 off at register, $18.00 for $12.00
Plan of attack, cut into 4 portions, cook one and freeze the rest.
Season one with pork and poultry rub, cook at 165*F in super smoke mode for one hour, then increase temp to 375*F.
Done at 145*F internal.
Well I got distracted and over cooked it. My Bad, I know better.
It didn't take long either cooking at 375*F.
Tougher than planned.
6-7/10 rating
Last edited by bbqLuv; September 22, 2026, 06:46 PM.
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Yeah pork loin from Costco... I even pull it earlier than 145. Prolly 140-142, depending on how hot you're cooking it - the hotter you're searing it, the more it will carry over, I think - momentum, like. The last one I did, I felt about the same, just searing it hot and fast, pulled around 145, but it still came out a little on the tougher side. Not so dry, but kinda bland and tougher.
I need to try again - it can be a phenomenal cut, if done right. I think I may dry brine overnight first to help retain a little more moisture, hell I might even inject some flavor. But I'll watch the temp and pull it even a little earlier than last time.
I didn't this time, but in the past, I marinaded in Italian Dressing.
Good results using Italian dressing on pork and chicken.
Haven't tried it on beef.
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.
Back in the 90's when I first had my offset, I would buy those big whole pork loins at Sam's, smoke them to 165 (that is what they told us for pork back then!), and slice it super thin and slather with lots of BBQ sauce to make it edible. Family ate it, but I never loved it.
I got tired of it, and have not done a full loin since learning that 140-145 was the way. I've done half loins though. The full one has too much variation in diameter to get both ends done at the same time.
For me the best way for a pork loin has been to seal in a bag with salt, pepper, and either maple syrup or teriyaki sauce. I sous vide at 140F for 3 hours. Then, pat dry and let it rest about 20 min. Turn the gas grill as high as it will go and put it on to sear, turning every 30-45 seconds, until done enough. Then glaze the outside with either maple syrup or more teriyaki.
My absolute favorite is to just seal with salt, pepper, and about a tablespoon of minced garlic. Sous vide and sear as normal but don't brush anything on. When serving at the table, individually pour on a little Rose & Ivy Southern Pecan and Pepper Glaze that i get on Amazon. This stuff is fantastic with pork.
Last edited by jlazar; September 22, 2026, 12:25 PM.
+1 on the sous vide approach. We cook loin in the immersion circulator at 141F. Then sear for just a few minutes to get a nice crust. Pretty fool-proof.
I roll filet them, dust with cajus seasoning, stuff with boudin sausage, crawfish tails, jack cheese, and diced lalapeno. Then I roll back up and wrap in bacon. Sometimes I rub with brown sugar on top of the bacon, sometimes not. I then smoke it to about 140° with the probe in the deepest flap of meat. Remove, paint with bbq sauce and hit under the broiler to sizzle on the sauce and crisp the bacon a bit.
I agree with texastweeter, a roulade with or without a bacon wrap is the only way to go with pork loin. Also give it a sweet outer glaze and it really turns out quite tasty,
I bought one at our Costco a couple of days ago. Almost 10 lbs. marked at $27, then $6 off. So for $21, I got 15 pork chops 1-1/2 thick, that's about $1.40 per chop. I cooked 2 of them and sliced them up. 5 of us had our fill with some leftovers. So for 5 meals the protein cost was about $.60 each. Can't beat that!
Last edited by wrgilb; September 22, 2026, 03:23 PM.
I grabbed one of those loins as well. I am usually only feeding two adults so I break it down into thick chops and freeze into packages of two. For lean pork, it's hard to beat sous vide. I will usually go that route for these before taking them out to the Primate and blackening them. They come out incredibly well for the price.
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