Some tips on Pork Loin?

Ben

Hey guys! Been egging since April and I love it! I've been cooking spare and baby back ribs, along with some butt and chicken.

Now, I need some help on something new to me. I've just gotten nearly 10 poinds of pork loin. I intend to cut it in half and put both of them in the BGE.

My question here is...indirect/direct? If direct, do I cook it raised? How long should the 10 pounds of loin take to cook? I've read that a good pulling temperature is 145 to 150 degrees. How long should this take using whatever method you guys recommend.

Thanks for the help!

Richard Fl

Here are a few ways that work for me.


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

I do not like to get over 145F before pulling as it gets too dry for me.

Pork, Loin, Looking At You, Richard Fl




INGREDIENTS:
1 4-5 Lbs Pork Loin
5-7 Slices Bacon
Whole Garlic Slivers or Garlic Powder
Fresh ground Black Pepper
Favorite Pork Rub
Vidalia Onion Fig Sauce, Stonewall Kitchens




Procedure:
1 Take the pork loin and either cut pockets in it for garlic slivers or use garlic powder or both if you like garlic. Spread a little Vidalia Onion Fig sauce over the fatty side of the loin- I leave the fat cap on 'cause it will get dry otherwise.
2 After spreading the sauce, sprinkle, favorite pork rub, black pepper and garlic powder. Placed 2 slices of bacon length wise and then 5 slices over the top. Spread some more fig sauce and favorite rub.
3 Set Small BGE up for indirect at 350°F. Used Rosemary branches for smoke- Thanks Terry Bente's Wife--
4 Cooked indirect at 350° for 1 1/2 hours until internal temperature was 145°F. After an hour, basted with fig sauce and Welch's white grape juice equal parts. Pulled and let rest for 15 minutes. Temperature rose to 149°F. Just before pulling basted with just fig sauce.


Recipe Type
Main Dish, Meat

Recipe Source
Source: BGE Forum, Richard Fl, 2008/11/24

Florida Grillin Girl

Hi Ben, and welcome. Cook it direct at 350 to 375 dome. Put a nice seasoning on it or rub of your choice and cook it to temperature, not to time. I hope you have a good meat thermometer. I cook mine to 145 degrees internal, then let it rest loosely covered with foil for 15 minutes before slicing. It is hard to screw this up, just don't overcook it!!!
Let us know how it comes out.

Faith
Tampa, FL

JLOCKHART29

The trick to pork is to not over cook. Hear is a link to a stuffed tinderloin I cooked but I do a loin the same way as far as temps and such. 140 to 145 is where I pull one at. http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=599756&catid=1

PhilsGrill

Indirect. Pull at 125, anything over 135 is burned.

Florida Grillin Girl

Phil, he is cooking pork, not steak!! I don't know anyone that eats pork at 135.

Faith
Tampa, FL

RRP

Not real sure you want to do 10 pounds this way, but this thread was started earlier today and might be of interest...
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=672251&catid=1

Ben

Thanks for the welcome. Yes, I have a blue thermopen, the best there is!
I only say time, so I can have a good estimate when to check the temp, because I don't want to keep opening and closing the lid.

I'm also doing just a regular pork loin cook. I will probably do the stuffed version after I get a bit better at bbqing. I really love using the BGE...it's a great feeling when the food you put out puts grins on the faces of people eating them!

I plan on rubbing the pork loin down with mustard and covering it with rub. Probably cooking at 350 indirect until I get about 140, then I'll pull it. Can't wait to try it, I have a 9lb boston butt on the BGE now, started at 6pm, expect to pull it at 11 or 12pm tomorrow.

Ben

Thanks for the welcome. Yes, I have a blue thermopen, the best there is!
I only say time, so I can have a good estimate when to check the temp, because I don't want to keep opening and closing the lid.

I'm also doing just a regular pork loin cook. I will probably do the stuffed version after I get a bit better at bbqing. I really love using the BGE...it's a great feeling when the food you put out puts grins on the faces of people eating them!

I plan on rubbing the pork loin down with mustard and covering it with rub. Probably cooking at 350 indirect until I get about 140, then I'll pull it. Can't wait to try it, I have a 9lb boston butt on the BGE now, started at 6pm, expect to pull it at 11 or 12pm tomorrow.

PhilsGrill

Yeah, that's right. Not over 135. Pink and tender everytime. No such think as trichinosis anymore in commercial pork for years. Try it!