Pork Loin Help

PapaB · February 2011

This weekend we'll be feeding 14 folks, and I thought I'd do a pork loin. I plan on getting one from Costco and planning on 2/3# per person. I can't remember what their typical loin sizes are, but I won't skimp. I'll rub the loin the night before and leave uncovered in the fridge. The setup will be indirect at 325 dome temp with some cherry smoke to an internal temp of 165 when I'll pull it. Is this ok to do it this way, or do you have a better method?

Thanks in advance,

Frank from Houma · February 2011

If your rub has salt in it, it will start to cure and have a "hammy" taste. that's okay if that is what you are after.

2-3#/person sounds like a lot.

My preference would be to light the egg, pull it out of the fridge, rub and get started as soon as the smoke clears. I would give it a little sear close the lump and then go on a rasied grid. I would pull it at 140 then tent with HDAF for 10-15 minutes.

Good luck with it

PapaB · February 2011

Frank, thanks for the advice.

thirdeye · February 2011

Whole loins weigh in around 8 to 9 pounds. Most folks will pull them in the 145° to 150° range. Here are a couple of pictures that show what that zone of doneness looks like. The first is a bone-in loin, the lower one is a loin chop. You could opt to cook one section more done if you think some guests would prefer that.

Beaker · February 2011

165 is way over done, it would be very dry...

PapaB · February 2011

Good advice, thanks.

PapaB · February 2011

Yeah, don't need it dry. I'm gettin' it....thanks.

Capt Frank · February 2011

Don't leave it uncovered either!

:side:

SSN686 · February 2011

Morning PapaB:

If you want to have individual chops here is an idea from a pork loin I did a few weeks ago...Click here for Hawaian chops.

transversalInactive · February 2011

I agree with Capt Frank about pulling it way before 165*....I pulled my last one at 160* and wished I had done so at 150*.......maybe even 140*. I do mine a bit different....I cook it longer.......250* for 2 hours, turning heat up to 300* in the last hour. I also stuff it with garlic and kosher salt. Not disapointed yet. Good luck with it.

Mickey · February 2011

Frank I have to ask: is it you posting to the Salado blog site from all over the world?
You have been missing from here for a while

Little Chef · February 2011

PapaB: Solid advice given to you already. Seriously, pork is totally safe once it hits 137*. If these are 'uncomfortable' temps for you with pork, pull one off at 145* tops. Give it a good 10 minute rest, and it will be the best pork you've ever eaten. Gone are the days of shoe sole pork! :laugh:
I typically do a loin roast like that raised and direct, about 400* dome. Takes about 40-45 minutes (or so), and gets a nice char on the outside. Remember though don't cook by time, but always cook to your internal temp.
If you aren't comfortable with such a low internal temp, cut a nice thick chop from your roast, and try it tomorrow as a test.

And as others have said, no need for the overnight rub, and uncovered...just rub it about an hour before your cook, and you will be good.
Let us know how it goes!

Little Steven · February 2011

PapaB,

I do pork at 250* to about 135*. If you go to 165* you will be serving dry stuff, even on the egg. 145* is the "safe" temp I believe but you will get a carry over cook when you rest.

Steve

PapaB · February 2011

Thanks Capt. Frank

PapaB · February 2011

Man, those looked good. Thanks for the help SSN686.

Take care,

AKA SSN681

PapaB · February 2011

Sophie, thanks for sharing. I think I will go your method on the heat and cook method. Sounds like it'll stay moist and tender.

Thanks again,

PapaB · February 2011

LC, solid advice. Thanks for sharing.

PapaB · February 2011

Steve, thanks. That nails it....gives me good info on when to pull.

TnVolKen · February 2011

I agree, I would pull it around 140 - 145. Good luck.

Pork Loin Help

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