Pork loin direct/ indirect?

PoppasGrill

The Wife got a good deal on pork loins yesterday and in her excitement, had both of them rubbed and injected by the time I got home.( I know there is a dirty joke or limerick in there somewhere.)
Looking up some cook recommendations I see that most are direct 20-25 mins at 400* to an IT of 135-140*.
Have only seen a couple that used indirect 3-4 hours at 200-225* to IT 135-140.
What method brings out the best flavor?

jabam

I usually go indirect at 400. But that’s just me, I will go direct if I stuff and wrap with bacon. 

JohnInCarolina

I go indirect at around 250.  If you haven’t tried this APL recipe yet, it’s really worth it:

https://www.epicurious.com/recipes/food/views/Glazed-Pork-Loin-with-Cilantro-and-Garlic-352949

Even just the glaze is amazing.

JohnInCarolina

And to answer your question, the loon will pick up more smoke cooking it indirect at a lower temp.

gdenby

The quick and hot methods tends to be favored  because there is so little fat and connective tissue in a pork loin. There is usually a small amount of fat on the outside, so that crisps, and the inside stays moist and tender. The consideration is not so much about the flavor, but the texture of the meat.

The injection may help, depends on what it was. If there was salt in it, that will hold water in the flesh.

The down side of direct is that rubs for pork tend to be sugar heavy, and the sugar might blacken/bitter.

jtcBoynton

For loin I go indirect at lower temps.  Easier to get uniform doneness.  I save direct hot fires for tenderloins. 

PoppasGrill

gdenby said:

The quick and hot methods tends to be favored  because there is so little fat and connective tissue in a pork loin. There is usually a small amount of fat on the outside, so that crisps, and the inside stays moist and tender. The consideration is not so much about the flavor, but the texture of the meat.

The injection may help, depends on what it was. If there was salt in it, that will hold water in the flesh.

The down side of direct is that rubs for pork tend to be sugar heavy, and the sugar might blacken/bitter.

She used Tony’s creole injection on one, a honey mustard marinade on one and injected with the same, and the last was just a rub that she put together.
Going to go indirect on all 3, if they will all fit on my mbge.
Will get pictures throughout the process and see how it turns out.

gdenby

Good luck, and do post the results. I've used some of Chachere's blends, and have been pleased. And better, that yer wife made a rub. Lots of good commercial ones, but learning how to put together something that is special to your own taste and use is a good thing.

MotownVol

To each his own. I agree with direct at around 400 turning frequently.

Botch

Since you have two (or three?  I'm confused) I'd cook at least one lo-slo-indirect, then at least one hotter and direct, and do a side-by-side.
Although they have little fat, pork loins always seem to come out okay no matter what, very forgiving, so experiment a bit and have some fun.  You'll have great food this weekend and great sammiches next week, regardless.  

pgprescott

Indirect and brined.