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Newbie-need help w/pork loin roast set up
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krobertsmsn
Posts: 655
I want to smoke my 2.6 lb pork loin roast. I totally messed up a previous one by brining-WAAAY salty (used in 2 pots of beans). I have gathered my courage and will do a perfect one today with ya'lls help. No brine tho. I have AR with oval stone, regular 13 inch pizza stone, plater setter. I have 2 small chunks of cherry wood soaking. I know cook to temp of 150-160ish. I will rub, which rub tho? I have conecuh pork rub. I have the following John Henry's-pecan, Tammy's herbal, sugar maple (Imix these two for GREAT chicken), texas brisket (haven't tried yet) and apple. I have assorted William Sonoma rubs-mostly mexican flair. Please advise. Thank you, thank you, thank you!!!!
LBGE 4/2012, MBGE 6/2012 & Mini 11/2013
Rome, GA
Comments
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Can't help with the rub, but I would cook to 140*F internal and it will turn out great. I cook them raised grid, direct but your indirect method will do just fine.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Not sure what you're really asking. You want to smoke the loin, like pulled pork really low and slow for hours, or do you want to roast it at a modest temp? I don't think loins are done low and slow particularly.
I cook a pork roast at least once a week. We do either direct or indirect. The spouse prefers direct, so that is most often. Marinated for a day or two with Dichickos garlic. Let to sit so it is not too cold before cooking. Direct, raised grid, at 300. The average size roast takes about 1.5 hours to hit 140. I do fatter side up, and flip when internal hits 100.
This pics are a bone end, which I prefer to loin.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Thank You...I think a modest temp direct is what I'll do...with the posrk rub. I had forgotten from a previous lurking that pork loin roast shouldn't be low and slow...I'm learning!!!! Raised how high? I have AR as I said.LBGE 4/2012, MBGE 6/2012 & Mini 11/2013Rome, GA
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oh yea, do you flip it?LBGE 4/2012, MBGE 6/2012 & Mini 11/2013Rome, GA
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No need to flip-don't have the AR but somewhere around the felt line or a bit higher and you will be fine. I cook them at around 350-375 on the dome.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Ok! thanks, I'll post pics later...LBGE 4/2012, MBGE 6/2012 & Mini 11/2013Rome, GA
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I do them at 250* to 140* indirect or direct. Much juicier that way
Steve
Caledon, ON
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btw Doc, your loin looks great. I only got precook pic, so I'm not gonna bore with that. It was very good, moist. Cooked 300 to temp of 147 (got busy) about an hour and a few min.Thanks again to everyone for the tips.LBGE 4/2012, MBGE 6/2012 & Mini 11/2013Rome, GA
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how did you raise your grid?
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I used my adjustable rig...LBGE 4/2012, MBGE 6/2012 & Mini 11/2013Rome, GA
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you buy from ceramic grill storeLBGE 4/2012, MBGE 6/2012 & Mini 11/2013Rome, GA
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There are many ways to do it. The adjustable rig is awesome but you can do it with stuff found around the house too if you are on a budget (bricks, beer cans, screws, etc). Lost of guys on here do it with stuff lying around but the rig adds a whole other level of flexibility.Keepin' It Weird in The ATX FBTX
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