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Pork Loin

Bubba's dadBubba's dad Posts: 97
edited 9:50PM in EggHead Forum
Can anyone out there walk me through smokin a pork loin?

Thanks

Comments

  • BBQMavenBBQMaven Posts: 1,041
    Just for clarification, is it a whole pork loin or a pork tenderloin?
    Kent Madison MS
  • BajaTomBajaTom Posts: 1,269
    I do mine direct at about 400/425 to an internal temp of 145/150. The temp will rise some during the rest period. You might want to wrap some bacon around the loin. It a fairly quick and easy cook. Just don't overcook because it will dry out quick. good luck on your cook
  • gdenbygdenby Posts: 5,364
    Its a little hard to smoke pork loins or tenderloins. There isn't much fat or connective tissue to keep the meat moist while it gets a smokey taste.

    As above, a hot and fast cook is usually the way to go. Not very smoky, but still moist. Sometimes the tenderloins get a little crisp at the edges.

    A good marinade helps both, especially the tenderloin.

    If you want to cook at a lower temp, you might try wrapping either in bacon. The bacon will help retain moisture in the meat. Sometimes, it gets a little to crisp, and I toss it overcooked portions.

    Also, you could inject a loin. The tissue is dense enough to hold the injected liquid. It will still probably be a mess, but the meat will stand a longer time on the grill.
  • Actually it is a pork loin filet
  • Actually it is a pork loin filet
  • 2Fategghead2Fategghead Posts: 9,623
    Bubba's dad, Not sure what you have but I did this Loin cook on the 18th. Tim

    Hope it helps ;)

    http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=112&func=view&catid=1&id=948439#948439
  • BBQMavenBBQMaven Posts: 1,041
    OK, as some of the post below state, it is a very tender and lean cut of meat... it dries out quickly and you'll need to "spice" heavy to get the flavor you want...
    One suggestion is to butterfly it lengthwise and stuff with thin sliced onions, bell peppers, and mushrooms... put it back together with twine... light coat of mustard on outside and a heavy coat of your favorite rub...
    400 degrees direct on a raised grid with a small fire (flip once) OR 500 degrees indirect -- pull when internal temp is 135, wrap and rest for 10-15 mins, and then ENJOY!
    Kent Madison MS
  • thirdeyethirdeye Posts: 7,428
    DSC00082a.jpg

    Another suggestion would be to brine it. Season it, and grill raised direct until 140° or so.

    DSC00410ac.jpg


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    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • BBQMavenBBQMaven Posts: 1,041
    Nice! That looks so good!!!
    Kent Madison MS
  • 2Fategghead2Fategghead Posts: 9,623
    Ohhhhhhh very nice Thirdeye. :P
  • TBQueTBQue Posts: 101
    I have tried smoking a tenderloin before and was disappointed with the result. I have found grilling direct at around 350degs works the best. I like marinate overnight in either mojo or one of the Stubb's marinades. Every time I have gone direct though I have been pleased. I guess it's a matter of personal opinion.
  • HamiltonHamilton Posts: 115
    Great recipe's here, my favorite book.

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  • HossHoss Posts: 14,600
    Brine it,season it,smoke it,pull at 135-140 I.T.,rest it a few minutes,slice it,serve it,preprare for compliments.YES it is that easy. ;)P.S.-350-400 indirect or raised grid. :) ALL THE BEST!
  • HossHoss Posts: 14,600
    Oh YEAH!!! ;)
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