Although a almost 5 year member this is my first post and whoever said " you can’t teach and old dog new tricks" had me in mind! My first post was a mistake, hope this one is better. Since finding Amazing Ribs my grilling and smoking has given me some fantastic cooks. I struggle mightily with pork loin, I know it’s a tougher cut, but would surely welcome any suggestions on how to make pork loin more tender.
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Pork loin
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Club Member
- Mar 2020
- 3509
- Muskego, WI
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Current cookers:
Rec Tec RT700 "Bull" pellet cooker
Smokin-It model 2 electric smoker w/ Maverick 732 temp monitor and cold smoking kit
Weber Genesis 3 burner gas grill w/ rotisserie
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Weber 22" Performer Deluxe kettle grill w/ThermoPro TP-20S temp monitor
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SnS Deluxe
Vortex
The Orion Cooker convection cooker/smoker (two of them)
Pit Boss 29â€, 3 burner griddle
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Favorite beer: Anything that's cold!
Favorite cocktail: Bourbon neat
Low and slow to 140 IT. As we all know, everything is better with bacon. So lay a few slices over the top or wrap the whole thing with it!
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Founding Member
- Jul 2014
- 1471
- Altadena, CA
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- SnS Kettle
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We love pork loin and cook it a lot. Preferences are to dry brine, then apply your rub and either reverse sear on the grill or smoker, low and slow up to 135 F, then sear over high heat, or sous vide at 137 F for 3 hours, then sear on the grill.
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Club Member
- Aug 2017
- 7558
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Primo XL
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Club Member
- Jul 2016
- 9363
- Virginia
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3 Weber Performers
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4 Thermoworks POPs
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We either cut a big Costco loin up into slices for loin chops and / or roasts, Like said above, a lean meat. Not made for low n slow.
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Club Member
- Sep 2016
- 1341
- Spokane, WA
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Weber 22" (4 of them)
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Thermoworks Smoke, DOT, Signals, Smoke X4, and Thermopop
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http://completecarnivore.com is my site
I got a big Costco pork loin a few weeks back and cooked half of it on Easter. I dry brined it over night, gave it a rub with some pretty standard bbq rub, and then smoked it until it his 140 internal temperature. I think I cooked it at around 300 degrees??? Then I glazed it with some apple cider syrup, let it rest for a few minutes, sliced it, and served it.
Don't go past 145 or 150 at most. Keep it below there and it should be at least somewhat moist and juicy.
I took the other half and used Michael Ruhlman's Canadian Bacon cure and made some Canadian bacon. Next time I would leave out the garlic but other than that it was excellent.
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Club Member
- Nov 2017
- 5079
- Virginia
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Grilla Silverbac
Grilla Primate
Weber Kettle
Camp Chef Escape
Old Hickory Knives
More Cast Iron than I care to admit
We love pork loins. As everyone says do not overcook and you will have a great piece of meat. We love to stuff ours as well and you can try just about anything you want to experiment for the stuffings. Good luck and welcome aboard.
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