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7.74lb boneless pork loin....

Don from NJDon from NJ Posts: 50
edited 8:33PM in EggHead Forum
Hi all, looking to see what the heck i can do with this monster that my wife brought home from Costco. It's a 7.74lb boneless pork loin, it's about 3.5' Long!!!! i assume i'll cut in half and wrap in bacon.. looking for injection ideas, or brines, i'm thinking it might be dry when cooked without?[p]thanks!


  • FidelFidel Posts: 10,172
    Don from NJ,[p]Three and a half foot long loin? That's a pretty big piggy.[p]I would cut it in half, rub-mustard-rub and cook indirect raised at 250-275 until about 140-145 internal. I would think about cutting one half of it into thick boneless chops or even butterfly them and freeze for another day. Unless of course you find yourself needing seven pounds of meat today. There won't be much loss in cooking this behemoth.[p]It won't be dry if you take it off before it goes too high. You don't want to take it too much higher than 145 or it will be dry.
  • Fidel,[p]ok, so maybe 3.5' was a bit too much?? :-) it's actually like 1'11" jut shy of 2' :-) not sure why i typed 3.5?? anyway, still pretty big! thanks for the tips i'll see what i can make of it!
  • davebachelorpartymay07-013.jpg
    <p />Don from NJ,
    loins are one of my favorite cooks. apply dry rub and smoke with apple chips at 250-275 till 140-145 internal and no more. apply sauce at the end if you want. let rest 10 minutes and slice[p]davebachelorpartymay07-017.jpg[p]here's 18 pounds of loin![p]<img src=>[p]

  • Don from NJ,
    I just used molasses, water, and pickle salt for my brine.[p]• 8 Oz Molasses (BRINE)
    • 12 Oz Pickling Salt (BRINE)
    • 2 qt Bottled Water (BRINE) [p]Pork Butt Mike

  • Rick's Tropical Delight,
    Nice looking cook, I like the idea with the beacon, do you taste the flavor in the loin when done that way ?[p]Pork Butt Mike

  • Pork Butt Mike,
    i just kinda threw the bacon on there cause we had some extra after making abt's... didn't really taste the bacon on the loin, but the bacon was great by itself!

  • Rick's Tropical Delight,[p]nice pics, thanks! i think it shall go on tomorrow.. any idea on time /lb with your temps..[p]i'm actually cooking it for no particular reason, well, except that the freezer in the garage has died and i luckily caught it in time that everything was still frozen.. so the smaller stuff i managed to squeeze into the kitchen freezer, (after i made room that the ice cream was taking up!) and this guy wouldn't fit, so i decided to cook it..[p]thanks for all the help, as usual, this place is great!
  • Don from NJ,
    somewhere around 2 hours indirect at 275-300 dome, which is about 250 grid. it's done when it's done.[p]i always try to get the loins that are not "enhanced" with the solution

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