Dumb Question....

ThailandBBQ

....but I want to be sure....

Plan on doing a pork loin in a few hours and will sear at 500 plus then roast indirect at 250.

I would like to wrap bacon around the loin, I would "assume" you do this after searing????

Mike

Fidel

If I were doing it I would wrap it in bacon before any cooking, skip the sear, and just roast the thing at 300&deg until it was all done.

You certainly don't want to sear bacon, and I don't see the benefit to searing the roast and then wrapping it in bacon. I'm probably wrong on this, but it makes sense in my feeble little mind.

ThailandBBQ

I had those same thoughts but I wasn't sure, by roasting I assume you mean direst heat?

Ripnem

I agree with that. If you wanna sear it then go skins. If you want the bacon, go slower and skip the sear.

cheers

Bacchus

2nd, cept I may go 350-375.

ThailandBBQ

Sorry, I just grabbed my BGE cookback and saw that roasting is indirect cooking, should have looked before I posted.

Grillin & Chillin

I agree with Fidel exactly. It will turn out great doing the way he suggested. Just put her in, keep her shut "No peeking" keep temp no higher than 300* and watch the internal temp. Let her go to 195-200 and she will be tender and well cooked with a great bark. Let us know how it goes and post some pic's of the cook.
Keep Grillin & Chillin!

Fidel

Whoa....195 on a loin?

I'd recommend pulling it at 140 and letting it rest a cruise to 145-147&deg - loin will get tough and dry if you go too high.

ThailandBBQ

Thanks for all the replies.

Going with bacon and indirect at 275 to 300 and pull off at 140, wrap in foil and towels and throw in the cooler for an hour or two.

Hopefully I got this right?!?!

Mike

Fidel

I would not recommend the wrap and rest - that will make the bacon go soft.

Just rest it on a cutting board for 15-20 minutes, maybe loosely tented under foil. That's it.

Grillin & Chillin

OOPs! Sorry I was thinking butt! My Bad I constantly have pulled butt on the mind :ohmy:

Ripnem

10-15 minutes under foil on the counter will be plenty.

Butts are what you can hold for a long period of time with that cooler/foil set-up.

ThailandBBQ

You guys are great!!!!

Thanks for the help!!!!

Mike

Bacchus

Im thinking no foil tenting. Rest 20min, slice and enjoy.
Dang this is making me hungty.

Ripnem

show me a picture of the no foil tent :huh:

Ripnem

you meant 'rest'