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pork loin pulled?
poster
Posts: 1,171
Found nice bone in pork loin roast for dirt cheap. Think this cut would pull ok if i take it up to 195-200? They are 50% less than shoulders
Comments
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Loin is lean. Give it a try, but perhaps foil it w/ moisture, after it hits 165ish.
XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ -
It will be DRY. Smoke it low and pull it about 145 ( if you are timid about pork) and let it rest then slice it thin and enjoy your pork loin. I would pull it at 140 but I dont mind a light pink pork loin in the center.
Little Rock, AR
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It will be DRY. Smoke it low and pull it about 145 ( if you are timid about pork) and let it rest then slice it thin and enjoy your pork loin. I would pull it at 140 but I dont mind a light pink pork loin in the center.
Little Rock, AR
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Biggreenpharmacist said:It will be DRY. Smoke it low and pull it about 145 ( if you are timid about pork) and let it rest then slice it thin and enjoy your pork loin. I would pull it at 140 but I dont mind a light pink pork loin in the center.
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I know that @mickey did one with good results and I've done a couple but I ended up smoking mine for a while then into a DO with sauce and it was good. Maybe Mickey will be along to tell you about his.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Look up adam perry langs cilantro garlic pork loin. Do it that way. Best loin recipe I know of.
Little Rock, AR
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I do tons of loin and tenderloin. I go raised direct at 400, pull at 145. I usually like to stuff mine as well. Here is a link to an old thread of mine showing a stuffed tenderloin.
http://eggheadforum.com/discussion/1180876/pork-more-pork-and-some-more-pork-for-good-measure#latest
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Cool, thanks for the suggestions. Ill ppst tomorrow how it turns out
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Mattman3969 said:I know that @mickey did one with good results and I've done a couple but I ended up smoking mine for a while then into a DO with sauce and it was good. Maybe Mickey will be along to tell you about his.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Mickey said:I do the tenderloins at 350/direct pulling at 200/205.
At 205 I'd think a direct cooked tenderloin would crumble like the flat of an overcooked brisket.
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ChillyWillis said:Mickey said:I do the tenderloins at 350/direct pulling at 200/205.
At 205 I'd think a direct cooked tenderloin would crumble like the flat of an overcooked brisket.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
Mickey said:ChillyWillis said:Mickey said:I do the tenderloins at 350/direct pulling at 200/205.
At 205 I'd think a direct cooked tenderloin would crumble like the flat of an overcooked brisket.
pulled pork.Little Rock, AR
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ive tried braising loin before ind it never came close to pulled pork, have seen tenderloin done though. heres two ways ive done it to lower internals, scroll down a little
http://eggheadforum.com/discussion/1145494/smoking-pork-loins
fukahwee maineyou can lead a fish to water but you can not make him drink it -
I think a tenderloin would have a better chance than a loin of pulling. I agree with others I would just cook it like a roast or cut it into thick chops if you can. I got a rack once that still had the chine bone attached all around and I couldn't figure out how to cut it into chops without a band saw.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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SmokeyPitt said:I think a tenderloin would have a better chance than a loin of pulling. I agree with others I would just cook it like a roast or cut it into thick chops if you can. I got a rack once that still had the chine bone attached all around and I couldn't figure out how to cut it into chops without a band saw.
Ya that's the same state I'm in, need big tools to slice. Its going on shortly, prob take half off at 145 and let the rest go an see what happens, gonna be tricky to cut in half though -
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