1st pork loin.... Amazing!

shtgunal3

Rubbed with olive oil and McCormick's grill mates Smokehouse Maple. On the egg @ 300 with plate setter legs up and grid on legs. Loin directly on grid. Pulled from egg @ 160 IT. Man was this thing juicy. This loin definitely had the wow factor. No plated pics, I need to go to the @hapster school of photography.

henapple

nice

Browninggold

I want a slice

smokesniffer

Nice job, looks great. Bet there weren't any leftovers

Mattman3969

Good job!! Pork is awesome off the Egg.

Plano_JJ

Killer, Im doing one of these on Sat. Lookin forward to it even more now.

caliking

That does look juicy. Maybe I'll try one this weekend.

shtgunal3

I done a lot of loins in the oven, gasser, or crockpot. This one beat all the rest hands down.

johnkitchens

So far pork loin is my favorite thing to cook on the egg. Well not so much to cook, but to eat!

I will be cooking one this weekend.

ptmurphy

Looks great.  Glad it worked out for you.  I did my first pork loin a couple of weeks ago and was very disappointed.  The outer layer with the seasoning was great tasting, but the rest of it didn't have much taste on mine.

Firemedic183

I think I will do this as the first cook on my egg.

johnkitchens

@pmurphy I didn't cook mine whole. I had mine pre sliced into 3/4" pieces. 

I coated each piece individually with evoo, sea salt, black pepper, and either dizzy dust or raging river (I did 1/2 of the bath in DD and the other half in RR as a test of the rubs). I did this on both sides and cooked them like a steak. Direct heat at around 340. I flipped them every two minutes so they wouldn't burn on either side. 

I pulled them at 140 degrees internal and let them rest for about 15 minutes. (Mainly because Mrs. K didn't have the rest of the dinner ready).

My kids are kind of picky and they loved it. They were cut with a fork tender, juicy, and loaded with flavor. 

I have been told that I should apply my rub and cook it whole, but I feel like I am getting more flavor by rubbing each piece with rub instead of just the outside.

My son told me not to alter my procedure because he loved them so much. 

I will be doing it again this weekend. I can't wait!

ptmurphy

@johnkitchens - I will have to give this method a try... has to come out much better than what I did.  It certainly will spread the flavor around, which my disparately needed.  Thanks for the tip.

six_egg

Nice job looks terriffic.

SmokeyPitt

That juicy and delicious.  That rub browned up quite nicely!  I honestly haven't had the best luck with pork loins.  The loins I have tried were just too lean, but that one looks downright tasty.  

Griffin

Looks pretty juicy. It wasn't dried out? You know with the new regs, pork is safe at 145 now? Some people do have a problem with pink pork, though.

shtgunal3

@griffin it wasn't dried out at all. I'm one of the ones who don't like pink pork and the wife is worse than me.

Griffin

Ah, gotcha. No, it didn't look dried out. Plenty of juices on the plate testify to that.

Budgeezer

@shtgunal3 look good, I'll be egging one tonight in the snow storm.  Roughly how long did it take?

shtgunal3

@budgeezer roughly 20 minutes per pound.

Eggheaderic

I'm doing the same thing today about how long did it take for them to reach 160 at 300 indirect?

shtgunal3

@eggheaderic roughly 20 minutes per pound. I think mine was 4lb and it took 1.5 - 2 hrs