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Humongus Pork Loin

dayzed&confuseddayzed&confused Posts: 131
edited November -1 in EggHead Forum
Yea, I can post pictures now! I was at HEB today and found about 100 big pork loins for $1.00 a pound, limit 2. So I bought 2. I might go back and get 2 more. Anyway, I froze one and this is a picture of the other one cut in half, about 4 pounds a piece.
One piece is rubed in Jamacian Firewalk, and the other is rubed in Shakin' The Tree, both rubs made by Dizzy Pig. I'm going to let them stay in the fridge until tommrow, then I gonna cook'um, then I'm gonna eat'um.
This my first attempt at pork loin. I plan to start out at 225 for 1 hour with heavy smoke, then bump it up to 350 until I get 150 internal temp. What'd'ya think?

San Angelo, texas


  • HossHoss Posts: 14,587
    Sounds like a plan.Don't go too heavy on the smoke unless you really like smokey food.I would pull no higher than 145.Personally I would pull at 135-140 wrap and rest it.That is up to you.Great find.Gook luck! :)
  • I'll try 140 on one, but I got to go at least 150 on one or mama won't eat it, says its too rare. I got nothin else to do since I had shoulder surgery last week so I'll post pictures and updates as it goes along.
    San Angelo, texas
  • Bob VBob V Posts: 195
    dayzed&confused -

    I'll cook them to 155 or so if they are going to be for sandwiches and the like and 145 if it is going straight to the table or for recooking, as in Canadian bacon.

    These loin deals have become a staple around here. We'll get a couple at Costco, brine, season, and cook them, then carve them into thirds. Freeze two, and start eating the first one.

    Bob V
  • Nature BoyNature Boy Posts: 8,330
    Nice choice of rubs Melvin! Thanks for sprinkling our stuff on your meat.

    Personally, I'd skip the heavy smoke and cook them direct on a raised grate at 275-300 until well browned all around and 140 internal.

    Or just do what you said, but lighten up on the heavy smoke. Sometime I cut them into pieces. I did a little ditty about the way I cook them years back. Here's the link.

    Whatever you do, enjoy!
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • Everybody is saying to lighten up on the smoke so maybe I better lighten up on the smoke. Also, something has come up and I may not be able to cook until late tommrow but I will still post pictures and give a play by play.
    San Angelo, texas
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