Pork Loin Cook Time

LFGEnergy

I have a loin about 3-1/2 inches diameter and about 14 inches long. Shooting for 135-137 internal, going indirect at 250 for about 30 minutes for smoke (apple and oak) and then heading to 450 direct for finish. What do folks think (cooking to internal temperature with my remote temp gage) in terms of time? An hour once I go to 450? Trying to make sure not ready WAY to early, or late....

thanks to all!

Dave in Keller, TX

Richard Fl

I recently did 3 - 3#ers for buckboard bacon 200F for 1 1/2 hours Pulled at 150. Your time should be a little shorter with the high sear and the lower internal temp. Maybe 1 hour or so.

LFGEnergy

Richard,

You think 1 hour total? Also, do you think I am messing with moisture content by pulling and essentially resting while convert to direct and heat, or just throw them back on when I get the plate setter out.

Thanks for input!

Dave

Richard Fl

If it were on my BGE, I would do 350F high indirect and pull around 136-138. It will creep up 3-5 degrees, maybe a few more and I like pork very close to 140F. 45min to 1 hour. Let rest 10-15 minutes.

LFGEnergy

Will try it your way - saves me having to pull plate setter. Will infuse a little smoke at lower temp, and then raise to 350 dome heading towards 136-138 internal. Also have loin rubbed and sitting in cold fridge to pull smoke in at first of cook.

Trying Dizzy Dust for first time tonight. REALLY excited.

Thanks again!

Dave in Keller, TX

outrageous

did four three lbs. pork loins last sat. indirect, 350. cook to 140 degrees about one to one and half hr. pull, wrap in tin foil. let rest. enjoy. simple and taste great. wrap in bacon to get extra moisture..

LFGEnergy

With a full cook at 350 how much smoke did you get into meat? Any pink at all at 140?

I do like the bacon idea!!!!!

Thanks for responding!

Dave

outrageous

Used hickory chips. Got great smoke especially on bacon. honey mustard sauce on top not bad either.

LFGEnergy

Awesome! I HAVE to try the bacon next time! It looks like it cooked into the crust on the loin - which would be a good thing :P !

Thanks for sharing pic!

Dave in Keller, TX

outrageous

not a problem, not a great bacon wrapping job but will get better with practice

Richard Fl

I agree with bacon.

LFGEnergy

About 45 minutes of smoke at 250, and it finished about 45 minutes after that at 350. Pulled with internal of 138F, foiled, and left it on counter covered with towel for about 30 minutes.

ABSOLUTELY the best loin I have ever cooked - and Dizzy Dust rocked! My only problem ( :pinch: ) is my wife thinking things are not completely done because they are moist - not dry and tough :laugh: !!! It was beautifully moist and tasty. Still moist after sitting on cutting board for an hour. Next time we introduce bacon.

Thanks again to all for input.

Happy Holidays.

Dave in Keller, TX

ranchonodinero

Have you tried injecting it? I picked up some french onion injector stuff at Academy and thought I might give it a try.

LFGEnergy

I havent, but I bet it would be good! The loin is a great meat, not a lot of fat, which I bet would pick up the taste of the injection. Let me know how it works!

Dave in Keller, TX

ranchonodinero

I got one of the big ones from Costco yesterday. I plan on cutting in half and doing one half with bacon and the other half injected. They are going to be Christmas dinner so I plan on foiling them after the cook and putting them in an ice chest for the 45 min drive. By the way, it is White with snow out here in Aledo.

LFGEnergy

We are getting slammed in Keller! Took Corgi out for first snowstorm, and she is mad I made her come back in! YOu couldnt even see her legs! Snow even blew up under my cookshack roof and covers my egg and table! Saturday is Sunny and 46 - you have to love living in Texas!

Drop a thread after your cook and let me know how the injected loin comes out. Good luck cooking in the cold!

Regards,

Dave in Keller, TX

Jsmewborne

LFGEnergy said:

About 45 minutes of smoke at 250, and it finished about 45 minutes after that at 350. Pulled with internal of 138F, foiled, and left it on counter covered with towel for about 30 minutes.

ABSOLUTELY the best loin I have ever cooked - and Dizzy Dust rocked! My only problem ( :pinch: ) is my wife thinking things are not completely done because they are moist - not dry and tough :laugh: !!! It was beautifully moist and tasty. Still moist after sitting on cutting board for an hour. Next time we introduce bacon.

Thanks again to all for input.

Happy Holidays.

Dave in Keller, TX

Hey Dave,
I'm new to the BGE - I've had mine for a week now and so far I've smoked a pork shoulder, did a spatchcock chicken, and grilled burgers.  This weekend we have friends coming over and I'm thinking of trying a boneless pork tenderloin. Any updates on your approach above?  Sounds good and I'm thinking of trying it this way.  Thanks,
Jack

YukonRon

I do a pork loin, indirect 300-350F, 1 hour 20 minutes. Score the fat, marinade in teriyaki and pineapple juice, and my rub. Smoke with Peach and pecan.