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Need help...boneless pork loin

RajunCajunRajunCajun Posts: 264
edited 8:52AM in EggHead Forum
Merry Christmas ladies and gents,

I bought a 5# boneless pork loin today. Never cooked one on my BGE. Any suggestions? Grid temp? Internal temp? Indirect or direct? Raised grid?

Thanks for the help,



  • BacchusBacchus Posts: 6,019
    Dr BBQ did an eggcellent video a few days back. Scan back to page 2-5 probably.
  • BobinFlaBobinFla Posts: 363
    This one?

    It's pretty good, for a doctor! :lol: :laugh: :evil:

  • indirect , 350 degrees. pan underneath to catch juices. i filled my pan up with water., cooked for hr to hr and ahalf, but to 140 internal temperature.. wrap in bacon, improves the moisture............. remember, do not overcook, simple easy cook with great results.

    Large egg and mini max egg plus a Blackstone griddle

    South Ga. cooking fool !!!!!!!!

  • I have cooked them direct, at 350 dome, for around 1.5 hours, pulled when internal meat temp hit 130 with eggcellent results.
  • I like doing mine as a cajun pork roast at 350f indirect on the Egg until it hits 150f internal and then let it rest.

    Go heavy on the rub, some will fall off and you have a low surface to mass ratio anyway.


    I like to slice mine thin and stuff with dirty rice like this.


    Spiral slicing them also works well, but cook them to a lower internal temp, maybe 145.
    Knoxville, TN
    Nibble Me This
  • cookn bikercookn biker Posts: 13,407
    Great looking stuffed p.loin Chris!! I always love the links you share.
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • I do mine indirect, plate setter legs up, with a drip pan, at 300 - 325 F (give or take a bit) and figure 15 to 18 minutes / lb.
    Pull at about 140 F and let her rest foiled, or at least tented, for 10 to 15 minutes.
  • Little ChefLittle Chef Posts: 4,725
    Didn't read the rest of the thread....remember, there are many "correct" ways to do things until you settle in on a method that works best for you.
    We cook ours direct...about 350* dome...rotating often, and pulled at an internal temp of 137*. Allow to rest a good 15 minutes, then carve.
    You can cook this successfully indirect as well, but the method I mentioned is how I cook ours. Our best to you!! ;)
  • Little ChefLittle Chef Posts: 4,725
    With all due, for 1.5 hours? Was this with a raised grid? Truly no disrespect...but I have never had a loin cooked direct take longer than 40-45 minutes....pulled at 137* internal. And I understand that carryover cooking takes place, but please remember that trichinosis in pork (which admittedly is about extinct...but not completely) is killed at 137*. Be safe! ;)
  • HossHoss Posts: 14,600
    :laugh: :laugh: :laugh: B)
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