Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

2 Pork Tenderloin's times?

AltonAlton Posts: 468
in Pork
Smoking 2 4lb or so pork loins today. Did a honey, Dijon mustered , rosemary marinade. Plan on smoking them low and slow with apple wood chunks and fresh rosemary branches. I know I'm suppose to cook to temp, but do I figure my expected pull time on the weight of a single loin or combined weight? HELP!!!
PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......

Comments

  • lousubcaplousubcap Posts: 16,222
    They will cook as single loins as long as they are not touching.  Enjoy-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • AltonAlton Posts: 468
    Okay..... Figure 8lbs or 4lbs?
    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
  • lousubcaplousubcap Posts: 16,222
    If each weighs 4 #'s (for a total of 8#'s) then base your cook time on a 4# cook-think of baking cookies-1 or two dozen -takes about the same time.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • AltonAlton Posts: 468
    Thanks @lousucap. That's what I thought.... Just needed some reinforcing
    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
  • SkiddymarkerSkiddymarker Posts: 8,299
    And further to what @lousubcap says, a single 8# pork loin will cook in the same time as one 4# loin, It is the cross section of the meat that determines the cook time, that is how far the heat has to penetrate to reach the centre. Typically a pork loin might be 4" to 5" in diameter regardless of wether it is a 4# or an 8#. The 8# is longer, but not thicker. Cooking times will be the same, Same goes for prime rib. 
    Delta B.C. - Move over coffee, this is job for alcohol!
  • AltonAlton Posts: 468
    That makes perfect seance ,never thought of it that way. thanks @skiddymaker
    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
Sign In or Register to comment.
Click here for Forum Use Guidelines.