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Pork Loin

Gulfcoastguy
Gulfcoastguy Posts: 6,923
in EggHead Forum
well I found some pork loin at $1.48 a pound earlier this week. In the only break in the rain for at least the next 3 days I prepped the medium for indirect with pecan wood. Then I rubbed the loin with Albukirky’s new Sweet Red rub. It is 98 internal at this pic.

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Comments

  • YukonRon
    YukonRon Posts: 17,125
    The first time I had pork loin off the Big Green Egg was at a clients home in Napa Valley. 
    Up until that moment, I thought I was lord and master of that cut, on a grill.
    As soon as I got in the car, at the airport, upon my return home, I told My Beautiful Wife, we were buying a BGE.
    We drove straight there from the airport. Bought an XL.
    I hope yours will be as awesome as mine have been from that very first day.
    It sure looks great.

    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Gulfcoastguy
    Gulfcoastguy Posts: 6,923
    Thanks, it’s far from my first because they regularly put it on special at Rouses. It is the first time with this rub though.
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  • Theophan
    Theophan Posts: 2,654
    As I just said on another thread, I've never smoked a pork loin.  Not sure why.

    Hmm... now that I think about it, I think it might be because I DID smoke one, once, following the directions in my jerk cookbook, and it was just awful.  Super dry.  Now, of course, I'd modify the directions by checking with my Thermapen, and surely it'll be juicy, but I guess I've been avoiding pork loin all these years because of that disaster.  I'll have to try one this summer.

    Yours looks great!
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  • Gulfcoastguy
    Gulfcoastguy Posts: 6,923
    Theophan said:
    As I just said on another thread, I've never smoked a pork loin.  Not sure why.

    Hmm... now that I think about it, I think it might be because I DID smoke one, once, following the directions in my jerk cookbook, and it was just awful.  Super dry.  Now, of course, I'd modify the directions by checking with my Thermapen, and surely it'll be juicy, but I guess I've been avoiding pork loin all these years because of that disaster.  I'll have to try one this summer.

    Yours looks great!
    The key is to remove it no latter than 150F and 145 is actually safe. You can feed a lot of people cheap with one and they make great sandwiches.
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  • SmokeyLopey
    SmokeyLopey Posts: 435
    Nice cook. Great minds.... I hope you enjoy yours as much as we enjoyed ours...and will enjoy for leftovers!
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