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LOL, thanks for the link. "Pork loin" search was the very first thing I did. Read through most everything. I guess my problem today is that I just can't make up my mind.
Pit Barrel Cooker "Texas Brisket Edition"
Weber One Touch Premium Copper 22" Kettle (gift)
Slow 'n Sear for 22" Kettle
Weber One Touch Premium Black 26" Kettle (gift)
Slow 'n Sear XL for 26" Kettle (gift)
Weber Smokey Joe Gold
Weber Rapid Fire Chimney
Vortex
Maverick ET-732 White
Maverick ET-732 Copper
2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
Thermoworks Thermapen w/ Back light (gift)
Thermoworks Timestick
Cambro Model 300MPC110 w/ Winco SS Pans
B & B and Kingsford Charcoal
B & B Pellets
This is definitely not my favorite thing to smoke. Jerod, you are right on.....too lean for smoke. Live and learn. It turned out pretty good though. Suppose I'd rather smoke a loin than nothing at all.
Gas Grill: NXR Tabletop/Portable Propane Charcoal: Weber Performer Silver (i.e., 22.5")
Charcoal: Weber OTG 22.5" Kettle Accessories: Slow 'n Sear, Smokenator and Vortex and bound to be more on the way Smoker: GOSM Propane 38" 2-drawer
Pellet: CampChef/Browning Deluxe PGP24LTD Thermometer: 2 Mavericks, Red backlit Thermapen
Anova Wi-Fi Sous Vide
I had bought a ~7 lb Smithfield Pork Loin from Costco and couldn't decide what to do, so I finally cooked it tonight. Split into 4 pieces and did 4 different rubs: Memphis Dust,a Garlic/Cumin/Cilantro kinda Cuban thing, Jerk, and a rub with a garlic/onion/cumin/ancho/coriander base [these latter 2 recipes had sugar which I replaced with Stevia). Grilled them on the kettle in the 275-325 range for most of the cook. They all came out moist and all were good if different. Tomorrow I'll finish slicing them up and FoodSave them for lunches and dinners.
I'm going to do a 2 lb 6 oz loin today - 1st time on the kettle. Will inject it with Meathead's recipe and that's it. No dry brine, no rub, no smoke. Really just testing injection by itself. I'll cook around the 325 range using a Vortex - centered.
I'll let you know if I end up sleeping on the couch.
Notice that the left half has been rubbed while the right half remains bare. Used 2 oz of Meathead's Pork Injection. Absolutely the juiciest meat we've ever eaten - #1 says don't change anything. I'd rub the entire thing the next time, mebbe try some Memphis Dust.
Cook time was 1 hr 20 min between 333 - 340 degrees. Meathead says about 30 minutes for each inch of thickness so this was pretty spot-on for estimating cook time. (Still experimenting with lower vent control... trying for the magic 325... exhaust was FULL the entire time from preheat to finish.) Pulled it @ 142 IT - tiny bit of pink in the center of the thick end.
No couch tonite - thanks to this great website and all that contribute!
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