First real cook...pork loin

JohnfromKentucky

Ok, so wings were the first thing but this is more involved. 

I did a search and found a post (lost it now) and followed his Youtube of his cook (he goes by Hungry Hussy on youtube). https://youtu.be/kP-N8DXfMTs

Seasoning: Yellow mustard for slather 2 - 3 tablespoons Lowry season salt 2 tablespoons brown sugar 1-2 teaspoons garlic powder 1-2 teaspoons onion powder 1-2 teaspoons kosher salt 1 tablespoon Woodford reserve smoked pepper and lemon peel (if you don't have this, no biggie, just use pepper) Peach Glaze - 1/2 cup peach preserves 2 tablespoons dijon mustard 1 teaspoon onion powder 1 teaspoon garlic powder

And following @danhoo's post here: https://eggheadforum.com/discussion/1228676/thoughts-on-pork-tenderloin
"I"ve been cooking indirect at 250F (grate) 275 dome until internal reaches 130F.

when it hits 130F, I pull it off, remove the platesetter and finish (briefly) direct.  maybe 5 to 10 mins total with glaze on it. Internal is about 140 when I pull it and let it rest before carving."


So I just put it on the egg

The Cen-Tex Smoker

Matt (Hussey) is a good guy to follow for recipes. 

RyanStl

Man, your egg doesn't look new anymore.  Sounds like a great way to go with pork.

pgprescott

RyanStl said:

Man, your egg doesn't look new anymore.  Sounds like a great way to go with pork.

Almost looks years old huh. 🤣

JohnfromKentucky

RyanStl said:

Man, your egg doesn't look new anymore.  Sounds like a great way to go with pork.

you do know that's not my egg, that's the other guys video

WeberWho

JohnfromKentucky said:

RyanStl said:

Man, your egg doesn't look new anymore.  Sounds like a great way to go with pork.

you do know that's not my egg, that's the other guys video

Hussey is a long time forum member here. 

JohnfromKentucky

WeberWho said:

JohnfromKentucky said:

RyanStl said:

Man, your egg doesn't look new anymore.  Sounds like a great way to go with pork.

you do know that's not my egg, that's the other guys video

Hussey is a long time forum member here. 

I tried to search for his post that I got that recipe from but can't seem to find it

I need to get a good thermometer. He recommended these: https://www.thermoworks.com/thermopop/?tw=mhussey

WeberWho

JohnfromKentucky said:

WeberWho said:

JohnfromKentucky said:

RyanStl said:

Man, your egg doesn't look new anymore.  Sounds like a great way to go with pork.

you do know that's not my egg, that's the other guys video

Hussey is a long time forum member here. 

I tried to search for his post that I got that recipe from but can't seem to find it

I need to get a good thermometer. He recommended these: https://www.thermoworks.com/thermopop/?tw=mhussey

Good for the price. I'd spring for this one below for an extra $20. Just my two cents. 

https://www.amazon.com/Lavatools-Javelin-Ambidextrous-Thermometer-Chipotle/dp/B01F59K0KA

pgprescott

🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣

JohnInCarolina

WeberWho said:

JohnfromKentucky said:

RyanStl said:

Man, your egg doesn't look new anymore.  Sounds like a great way to go with pork.

you do know that's not my egg, that's the other guys video

Hussey is a long time forum member here. 

Yes, this is @tarheelmatt

lousubcap

Another endorsement for the Javelin Pro Duo linked by @WeberWho.  For the $$ you can't touch it.  There are several instant thermo threads available thru the forum search if you want overkill.  FWIW-

JohnfromKentucky

so my thermometers were reading 132 on one end, 142 on the other and around 119 around the middle.

I removed the plate and put it on direct heat for a few minutes. Here it is after 10 minutes rest. Wife wanted it done more so now it's finishing in the oven...

lousubcap

I take pork loin or tenderloin to around 138-140*F and declare victory.  As you experienced there will be temperature gradients along the protein.  That's when you've got to know the audience and where to start the slice.  
The back of the BGE runs hotter than the front primarily due to the air flow pattern-in the front and across the lump bed and out and up the back thru the dome.  FWIW- 
Edit: that looks perfect to me!

JohnfromKentucky

Thanks! So here it is after the oven to bring it up to temps my wife would eat. It was really good and juicy

JohnfromKentucky

So lesson learned....start earlier than I would think, directions aren't always what I will experience, and start earlier. :-)

danhoo

Cook looks good. 

Nice job

bluebird66

Good job!

RyanStl

JohnfromKentucky said:

RyanStl said:

Man, your egg doesn't look new anymore.  Sounds like a great way to go with pork.

you do know that's not my egg, that's the other guys video

Doh, didn't realize that was a video link. It didn't have the normal thumbnail stuff 

WeberWho

JohnfromKentucky said:

So lesson learned....start earlier than I would think, directions aren't always what I will experience, and start earlier. :-)

Keep cooking away on it. That's the best way to learn. It will all come around and you won't even have to think twice about starting it up and cooking on it. Your cook looks great.

CtTOPGUN

 I follow Hussey on Youtube. Looks like a nice cook to test higher temp cooking on the egg. Come Spring I will do a peach glazed loin with this inspiration.

JohnfromKentucky

CtTOPGUN said:

 I follow Hussey on Youtube. Looks like a nice cook to test higher temp cooking on the egg. Come Spring I will do a peach glazed loin with this inspiration.

He used a homemade peach preserve. I could only find a small jar of preserves and the glaze was really thick, even after I added some water to it. I need to find a good glaze recipe

YukonRon

If there were a protein made for peach glaze, pork is it. Thank you for posting. kick up your game with peach wood to smoke with. It brings a crowd.

JohnInCarolina

This is a long and involved recipe, but the payoff is worth it:

https://www.epicurious.com/recipes/food/views/glazed-pork-loin-with-cilantro-and-garlic-352949