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Newbie-need help w/pork loin roast set up

krobertsmsnkrobertsmsn Posts: 599
edited June 2012 in EggHead Forum
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

  • lousubcaplousubcap Posts: 11,434
    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;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood.
  • Doc_EggertonDoc_Eggerton Posts: 5,060
    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.

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • krobertsmsnkrobertsmsn Posts: 599
    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 11/2013
    Rome, GA
  • krobertsmsnkrobertsmsn Posts: 599
    oh yea, do you flip it?
    LBGE 4/2012, MBGE 6/2012 & Mini 11/2013
    Rome, GA
  • lousubcaplousubcap Posts: 11,434
    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;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood.
  • krobertsmsnkrobertsmsn Posts: 599
    Ok! thanks, I'll post pics later...
    LBGE 4/2012, MBGE 6/2012 & Mini 11/2013
    Rome, GA
  • Little StevenLittle Steven Posts: 28,665
    I do them at 250* to 140* indirect or direct. Much juicier that way

    Steve 

    Caledon, ON

     

  • krobertsmsnkrobertsmsn Posts: 599
    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 11/2013
    Rome, GA
  • nozob1nozob1 Posts: 43
    how did you raise your grid?

  • krobertsmsnkrobertsmsn Posts: 599
    I used my adjustable rig...
    LBGE 4/2012, MBGE 6/2012 & Mini 11/2013
    Rome, GA
  • krobertsmsnkrobertsmsn Posts: 599
    you buy from ceramic grill store
    LBGE 4/2012, MBGE 6/2012 & Mini 11/2013
    Rome, GA
  • 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.


    Keeping it Weird in the ATX
    2 Large BGE
    1 MiniMax BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    More accessories than TFJ knows about and one more purchase from mandatory counciling
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