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Boneless Pork Loin Roast for New Years Day

TigerDunesTigerDunes Posts: 38
edited December 2011 in EggHead Forum
Plan to cook a 3-3 1/2 # boneless pork loin roast tomorrow.

Cook at about 225-250 degree.

Question is for how long?

Thx for reading and your replies.

Happy New Year to all forum members!

Comments

  • I do. Like you would on the oven 350 till internal temp145
    XL   Walled Lake, MI

  • Hungry JoeHungry Joe Posts: 1,536
    I do. Like you would on the oven 350 till internal temp145

    +1
  • but for how long on BGE?

    thx
  • SqueezySqueezy Posts: 1,102
    edited December 2011
    Until temp. reaches 145º internal, although I would pull it at 140º
    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
  • 4Runner4Runner Posts: 2,948
    Cook to temp instead of time. Maybe someone can give you an estimate to help with timing of your meal. I'm not as familiar with a pork loin.
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
  • bigguy136bigguy136 Posts: 1,161
    I cook the Sam's Club pork loins. They are about 3" in diamerter and weigh 11-12 lbs. I cook those for about 1.5 to 2 hours at 300°

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

  • I am reposting just to answer my own question.

    I started BGE and brought temp up to 325, placed 3# boneless pork loin roast on grill, closed grill, and brought temp down to a steady 240-250 degrees. Cooked for 1 1/2 hrs and then checked roast temp with digital meat thermometer. It was around 150 degrees. Decided to cook about 15 more minutes. Then opened BGE and pushed roast off to side and shut BGE down by closing top and adj side vent. Left on BGE another 15 minutes. Then removed and wrapped in foil to serve in about 30 minutes. Results were extraordinary great. Nice smoke ring. Very moist. And defiinitely not overcooked as probably some might expect. Guests said it was wonderful and I had to agree!
  • rodentrodent Posts: 106
    Try wrapping it in bacon. I cooked a SAMs club 10 pounder last week and completely wrapped in bacon. Cooked indirect at 300 fo 2 hrs. Basted with maple syrup last 10 minutes.
  • psalzerpsalzer Posts: 108
    I put a turkey on the Egg at 7:00AM yesterday, it was done at 1:00PM, took it off and put a boneless pork loin on. Cooked at 275 until internal was 145, basted with a mixture of apple jelly, brown sugar, lemon juice ... It was great!
  • 4Runner4Runner Posts: 2,948
    edited January 2012
    @TigerDunes - you are right, I would have guessed overcooked.  Maybe your probe wasn't in the most done area?  Anyway, glad it worked out for you.  Also, after checking around with family and the internet, I'm using 25 min per # as a ballpark. 
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
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