Pork Loin Help

Unknown · October 2002

Have a pork loin about 2lbs. Plan to cook @ 325*. My question is should I cook it direct or indirect.....Thanks for the help..MikeS.

Tim M · October 2002

<p />MikeS.,[p]You can do either - indirect will give you a much less seared outside while the direct way will produce a black seared outside. It takes a good while to get it up to 145-147° internal temp so going direct will really sear it a lot. I have always done mine indirect - as pictured.[p]Tim

Unknown · October 2002

Tim M,
Thanks Tim. A cook book I have said about 2 hrs to reach 170* but I plan to go to 150*.....

Mike in New England · October 2002

MikeS.,[p]I've done a few loins in the past. What I like to do, is to smoke it, indirect, to about 140 internal. Take it off and let it sit for 30mins. I then slice it into pieces about 1inch thick, and grill over direct heat for a couple of minutes each side. This adds some nice color, grill marks.. etc., as well as crisps up the edges. [p]I have done this as an appetizer by slicing the 1inch slices into 1inchx1inch strips, "pork fingers", if you will. Grill these up over direct heat for color and place on a try with a dipping sauce or two. These will go fast!

BBQfan1 · October 2002

MikeS.,
Those old 'guides' are whacked. For pork, if they are cuts from the loin region of the hog, 140-145 is generally plenty-- loin chops, tenderloin, loin roast etc.. the main 'bug' affecting these cuts, if present, is trichnea..killed at 137°F; go to 140-145 and you are enjoying a premium cut at its best.
As per your original question; I like to cook them indirect to the 135-140 range and then give a quick 3-4 minutes direct each side to give that sear that TimM is talking about. Some folks prefer a sear to start and then go direct, but from what I've read and heard, it's actually best to do the searing at the end of a cook, rather than the beginning.
Qfan

Wise One · October 2002

Tim M, you covered it well. I like to put mine on direct at 500-600 for a few moments (5 minutes a side) with some wood chips and then let it settle down to about 350 and cook indirect. It's enough to get a pretty good "crust" on the outside without getting the black/charred look that my wife doesn't like ("I don't want to see any pink on the inside but I don't want it burned on the outside.")

sprinter · October 2002

MikeS.,[p]Well, just to add my two pennies, I typically do my pork loins direct about 325 or so. I've cooked them completely indirect but always feel that the meat gets a "mushy" texture to it. Once I started cooking them direct that seemed to go away. I've never tried the indirect cook with the direct sear at the beginning or the end. I like the crustier outside that the direct cook gives but I do make sure that I turn the loin about 3-4 times during the cook to get all of the sides evenly crusty and not burned. What everyone is saying about the temps is right on, take it to about 140 and take it off the grill, any more than that and you're just drying out the meat. Good luck, a well cooked pork loin is hard to beat.[p]Troy

Unknown · October 2002

MikeS.,I put mine on a V rack with a drip pan and cook it at 300 to 325. Turns out great everytime.

WudEyeDoo · October 2002

Mike in New England,
That sounds interesting, kind of like a pork steak? When you grill the 1 inch thick slices, do you use the higher, 500 degree+ temps or something lower?[p]One last question: After slicing and before grilling, do you season it with any rub or just throw it on?[p]Bob

Tim M · October 2002

MikeS.,[p]Yes, I agree. The 170 is the Dry and over-done Gov't temp standard from 1920. Anything over approx 140° is safe. I like the 150° range myself. [p]Tim

djm5x9 · October 2002

sprinter:[p]I am like you; I like them cooked direct. I always do a little sear on the front side, as I am afraid that I will overshoot my internal if I sear at the end of the cook. For a treat, do like Mike in NE suggests - pull at 140º, rest (I let it rest for about five minutes) thick slice and give them a short, hot grilling. Brushing the slices with Yoshida's before grilling ads a nice touch.[p]I picked up the slice and grill technique from drbbq . . . Adds a new dimension to the late Bill Miller's Santa Fe Cured Pork Loin in the recipe section.

Mike in New England · October 2002

WudEyeDoo,[p]I don't have an egg. I use a propane grill. High temps, direct, for only a few minutes. Any longer and you run the risk of drying it out too much. Sometimes, I'll dust the pieces with whatever rub I used on the loin, overnight. Sometimes, just the slices as they are.

Pork Loin Help

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