4# Pork Loin from Solidly Frozen

[TheCountofQ]

Am not sure what if any advantage the sous vide provided, other than the thawing and cooking at the same time. Had it not been frozen, I'm guessing straight to the smoker would have sufficed.

[TheCountofQ]

Thanks. The beauty of that Hasty Bake is when the loin hit 140 and hasn't browned to my liking, I just removed the heat deflector and raised the fire box. Seconds later. ... done.

[Mr. Bones]

Looks jus' right, least ways, from here!!!!

[Jerod Broussard]

That looks good. I'm the same way. I can do chicken breast to 180, steak from rare to well-done, fish well over 145.....If ya got some crust on the surface the rest is just along for the ride.

[TheCountofQ]

Finished. Plenty of juice in the mouth, if not on the plate. Firm, but not tough. Probably well done by most people's standards, but I don't really like pink pork myself. We will see how it does for lunch meat this week.

[TheCountofQ]

Lucious "The King" BBQ Rub, out of Chattanooga, TN. Discovered years ago while traveling. I consider it a cross between BBQ and Jamaican Jerk rub. Have to order it online now. Pretty good stuff!! We call it Lushes Lucious. Probably spelled it wrong earlier.

[Willy]

It was directed at you. :«)

Luscious, Luscious????

[TheCountofQ]

It bathed for 9 hours, based on the charts and a little extra time for unknown variables. Currently rubbed with some Luscious Lucious, and in the fridge since about 2 this morning. Smoke to follow.

Purge reserved for some rice later this week.

T-bone I think that 1/2 - 1 & 1/2 hour time is for much thinner cuts, based on that chart for Frozen cuts, but I'm not highly experienced by any stretch of the imagination. That's why I posted....

Willy Thanks, if that was directed towards my thought process.

It should make for some decent lunch meat...

[Willy]

Your thinking looks spot on to me.

[Mr. Bones]

Yer Welcome, Good Sir! Loves me some pork loin! It was heavily featured among my early learnin' on smokers, years gone by!
They're actually pretty forgivin', an' smoke up powerful tasty, even when yer a newbie!

[T-bone]

Mr. Bones thank ya, Sir! It was an easy, tasty mid-week meal. We thinly sliced the leftovers and made some awesome sammys.

[Mr. Bones]

Mmmmmmmm!!!!
Looks Great, T-bone !!!!

[T-bone]

I did this 4.5 pounder at 140 for five hours and then seared it on the grill it came out awesome. It wasn't frozen so you'll have to add extra time for that. I've read of adding everything from 30-90mins of extra time for frozen. I'd split the difference at one hour. I don't think you'll have any texture issues at these times.

[TheCountofQ]

Thanks. Even of those who do, I doubt many throw fully frozen four pound roast in the bath regularly. Thinner cuts, I assume, is the norm. I got lazy at home this week, re-acclimating to my work boots and the new job after a long time off, and didn't ever get it out of the freezer.

[Mr. Bones]

Sorry fer not helpin'; not familiar with SV techniques/times, etc.
Mebbe, when (if) I grow up.