Pork Loin Question

Iowa State Egger

I am about to do my 2nd pork loin (not tenderloin). The first was okay, but it was my 2nd cook on the BGE so I am hoping to far exceed the first cook.

I have done a lot of reading, but I would like to get some ideas and advice. I did have some success last weekend doing ribs with mustard - so one question would be is mustard appropriate on the loin? I have also seen that bacon can be used, so any thoughts on using bacon would be great.

Here is my current inventory.
- 3.5 lb pork loin
- 1.0 lb bacon
- Every type of Dizzy Pig Rub they make
- Mustard
- Mesquite Wood chucks
- Hickory Wood chucks
- Cherry, Apple, Mesquite, Hickory and Jack Daneils wood chips.

Any advice on prep of the meat, ideas on wood mixture, cook time, direct or indirect would be great.

Thanks in advance!

By the way, I will make sure I post pictures of how it comes out.

Richard Fl

Here is one that I like to do. If you decide not to stuff, that
's ok, just sprinkle a rub you like and cover with bacon. Pull 140F as it will kreep up 5-6 degrees.

Regarding mustard that is ok also as the flavor will disappear--Helps hold the rub on the meat.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=457044&catid=1

Iowa State Egger

Richard -

Thanks for your post. Ironically I went back in the "archives" and found your same link from earlier this year - and thought that it sounded so good I bookmarked it. I am planning on trying to mirror you directions without the stuffing. I will let you know how it comes out.

emilluca

Hi there.
I have a step son in Pleasant Hill Iowa so I know you have great Pork products in that neck of the woods.
One of these days look for Morton Tender Quick cure in your local supermarket and you can take a pork loin but it in the brine and make your own Canadian Bacon. Great taste and easy to do. A 3 to 4 day soak of 1 cup of cure to 4 cups of water or better yet apple juice and some apple chips sure taste good after smoking on the egg.
E

Iowa State Egger

I will have to give your canadian bacon a try, sounds great. I am just west and north of p-hill on an acreage north of Grimes. Probably only a 20 minute drive to P-hill.