Not so good pork loins

cam05210

Had the day off yesterday so I had time to do some pork loins, but I wasn't very pleased at all with the outcome..here's what happened:  3lbs total and I used Tsunami Spin DD and got the dome temp to 350..put in PS legs up with drip pan of apple juice on risers and the loins on the grate.  Put in 2 handfuls of apple chips (soaked for 20mins).  Got a TON of smoke and the temps dropped to 225-250..Could not get the temp to rise for the life of me so I opened the bottom and top to get the heat going and I thought I settled in @ 350 but when I got back (20mins or so) from running an errand, the temp had jumped to 450-500!! As you can see I was "chasing" the temp for a while...  I shut the vents down and brought the temps down rather quickly and finally got it dialed in around 400 for the rest of the cook...Pulled @ IT of 160 and then wrapped in foil while I took the dome temp back to 450-500 for a 3min sear.  FTC'd for about 1 hour until wifey got home.  Loins were descent in the middle but relatively dry throughout.  Maybe I used too many chips but it gave it a heavy smoke taste that I don't care for in my pork.  Think next time I'll go with a 425 direct cook with simply salt and pepper...I think I would prefer the crispier taste on the exterior and more natural taste..oh well..learned lesson and I picked up a 9lbs Boston Butt for Sunday!!  Hope to make magic with that one...

JohnInCarolina

A couple of suggestions:

1) Try pork tenderloins instead - they cook faster and tend to be juicier in my experience

2) Give one of the many tenderloin recipes a shot, like the BGE one with chili rub and blackberry sauce - very easy to do and you'll be blown away

3) Pull way before your IT gets to 160.  

buzd504

Soaking your chips likely killed your temperature at the beginning. 

fishlessman

400 dgrees direct on a raised grill til 135/137 internal, then reast it 15 minutes. it can be safely served with a pink center and is alot better that way.

NDG

Egg temps do not just "drop" from 350 to 225 from adding chips (unless you dumped an excessive amount of water on the coals with the chips).  In other words, if the egg is stabilized at 350 with enough fuel, and you do not touch the vents, the egg will stay stabilized at 350 for hours.  To me, this shows that you had some sort of air flow issue (holes in firebox blocked from small charcoal pieces, ash, chips, etc.) which can ruin a good cook quick.  Air flow problem was a huge frustration for me at first, and I am always surprised how it is not discussed more . . it is important.  Here are a few suggestions:

1) before lighting egg, always make sure side air holes in firebox are 100% clear, also check bottom grid to ensure open airflow 

2) always have egg stabilized at your goal temp for 5-10 mins before putting on meat

3) dont soak your chips - doesnt help and perhaps you got too much water on the coals

4) I agree with @fishlessman to avoid indirect for chops and go raised direct

5) if you find your pork is still dry . . try a BRINE.  This was a game changer for me and now I Brine all chops/tenderloins and poultry. 

GOOD LUCK!

cam05210

So let me ask this:  If I get the temps stabilized before the meat/drip pan/PS, etc is put in and the temps drop when I put those on, if I simply let it go and not adjust the openings, it should come back to the temp I originally had it correct?  I think that soaking the chips (won't do that again) def had an adverse effect on the lump...I know the airflow was good b/c I cleaned out the egg and loaded with fresh lump prior to cook...will try the direct method next go around...Reason I went to 160 IT was the wife likes hers more well done ( I know, I've tried for years to get her to try medium) but I figured 140ish would have been too undercooked for her liking...

gdenby

There is no need to soak wood used in the Egg for smoke. That just produces excess steam, which will make creosote formation more likely. At the least, it simply slows everything down by wasting heat evaporating the added water.

Likewise, no reason to put fluid in the pan unless the drippings are burning. The Egg retains the foods moisture very well, and the flavor that the fluids may add are minimal. If you want apple flavor on the pork, mop it w. applesauce, or juice concentrate.

Pork loins are hard to cook without making them dry because there is so little fat or connective tissue. I've been slicing them to about 3" thick along the grain of the meat, and turning them repeatedly so the surface browns nicely. I go a bit hotter than fishless, maybe 140 - 145, but that is mostly because my wife still gets nervous when she sees pink pork.

Loins are great for stuffing, tho'.

JohnInCarolina

cam05210 said:

So let me ask this:  If I get the temps stabilized before the meat/drip pan/PS, etc is put in and the temps drop when I put those on, if I simply let it go and not adjust the openings, it should come back to the temp I originally had it correct?  

Yes.  After time, you'll get a pretty good feel for your Egg and what vent settings correspond to what temps.  Eventually you learn to trust that the temp will settle in to be right for the vents as you set them.  

calracefan

Your temp dropped because you but a large chunk of cold ceramic in your egg (Platesetter). If you would have left your vents alone it would have eventually returned to the original temp or close the platesetter will have an effect on air flow also. Stabilize your temp as you plan to cook, prior to putting the meat on the grid.

henapple

Sounds like the temp just dropped. If you were ar 350 any air blockage should have allowed you back to there. I'm not sure how cold it was, how long the dome was open and how long you waited.?

Cookinbob

I'd suggest:
Chunks instead of chips for smoke. Mix in with the lump.

Stabilize the egg with the PS and drip pan in place. You can skip the liquid in the pan.

350 -400 indirect to target temp, skip the sear

This is one of my favorite cooks

NDG

I did not realize your temperature drop happened after you put in your platesetter, drip pan, etc.  As @calracefan said, a big piece of cold ceramic will always drop your temp . . . even putting on a big cold pork butt will drop your dome temp!   

In my opinion, always have your egg setup and ready for cooking (platesetter/drip pan/grid/etc installed) before trying to stabilize temp for cooking.  Then stabilize your temp for 5-10 minutes - then put on the meat!  

 

NDG

JohnInCarolina

NDG said:

Looks good.  Got any sliced pics?

NDG

Thanks - no sliced shots to share.    The meat was from trader joes and they called it "pork loin roast" and it came out very juicy.  I used an Apple Cider Brine to keep it moist.

APPLE CIDER PORK BRINE - Makes 2 quarts, easily enough for 8 chops

• 2 cups cold water
  
• 1 cup kosher salt
  
• 1 cup packed light brown sugar
  
• 2 teaspoons dried thyme, or 2 sprigs fresh thyme
  
• 1 teaspoon whole black peppercorns
  
• 1 teaspoon whole cloves
  
• 4 cups unfiltered apple cider
  
• 2 cups ice cubes
  

In a large saucepan over medium-high heat, bring the water, salt, sugar, thyme, peppercorns and cloves to a boil. Cook for 2 to 3 minutes, stirring occasionally, or until the sugar and salt dissolve. Remove from the heat, add the apple cider and ice cubes, and stir well.

Put the meat in a nonreactive pan or extra-large resealable bag and cover with the cooled brine. Cover or tightly close the bag and refrigerate for 6 to 12 hours. If you are using a resealable bag, rotate the pork a few times to make sure all of the meat gets brined. Before roasting, remove the pork and pat dry with paper towels.

Little Steven

cam05210 said:

Had the day off yesterday so I had time to do some pork loins, but I wasn't very pleased at all with the outcome..here's what happened:  3lbs total and I used Tsunami Spin DD and got the dome temp to 350..put in PS legs up with drip pan of apple juice on risers and the loins on the grate.  Put in 2 handfuls of apple chips (soaked for 20mins).  Got a TON of smoke and the temps dropped to 225-250..Could not get the temp to rise for the life of me so I opened the bottom and top to get the heat going and I thought I settled in @ 350 but when I got back (20mins or so) from running an errand, the temp had jumped to 450-500!! As you can see I was "chasing" the temp for a while...  I shut the vents down and brought the temps down rather quickly and finally got it dialed in around 400 for the rest of the cook...Pulled @ IT of 160 and then wrapped in foil while I took the dome temp back to 450-500 for a 3min sear.  FTC'd for about 1 hour until wifey got home.  Loins were descent in the middle but relatively dry throughout.  Maybe I used too many chips but it gave it a heavy smoke taste that I don't care for in my pork.  Think next time I'll go with a 425 direct cook with simply salt and pepper...I think I would prefer the crispier taste on the exterior and more natural taste..oh well..learned lesson and I picked up a 9lbs Boston Butt for Sunday!!  Hope to make magic with that one...

Any billowing smoke will cause a creosote taste. Mix your chips throughout the lump or use chunks. Personally I find a little smoking wood is enough in this style of cooker and it's easy to get too much. I do all pork at 250* except tenderloins and get great results. Never have used a brine. I do an end sear if I need to.

cam05210

Thanks for the suggestions...didn't even occur to me about the cold PS...it was 32-34 degrees yesterday and the PS was outside so that definitely played a factor...guess I just need to trust the setup!! Doing a Boston butt Sunday so will try ya'lls advice!!  Thanks...