Low and Slow Pork Loin ?

Herepiggypiggy

I have cooked numerous amazing pork loins on my egg at the oven instructions per the meat (350 for 1 hour per pound), but yesterday I tried to go low and slow at 225 until the meat was at 170. The cook went perfect, took about 4.5 hours and temp was held perfect the entire time.

I wrapped the loin in plastic wrap and aluminum foil and refrigerated to save for lunches this week. However, when I tried some today, it was drier than I had expected. Does anyone have any suggestions for low and slow pork loins or should I stick to the meat's oven instructions?

AZRP

Taking the meat to 170 was your cause for the dryness, 145-150 is where you want to be. Loins are too lean to really benefit from a low and slow cook. -RP

Capt Frank

Pull it @ 145-150, wrap and rest should do it

Capt Frank
Homosassa, FL

vidalia1

Search this forum for Clay Q's pulled pork loin...

Lawn Ranger

Sounds like you were pleased, but like AZRP said, that would likely be fairly dry. I pull mine at 143-145 and rest. You might try brining next time.

Here's mine last week.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=886201&catid=1

walrusegger

I went by the following instructions for the pork loin on the dizzy pig website with much success.

http://dizzypigbbq.com/recipesPorkLoin.html

BTW, relatively new egger, first post. I can't grill/BBQ enough. Over the weekend I did St. Louis ribs and flank steak...tonight cedar plank salmon.

Herepiggypiggy

Ok, makes sense. I didnt know I could pull pork off at that low, but I understand with the low fat content.

Herepiggypiggy

I did the dizzy pig pulled pork recipe and it worked awesome as well, I love the pictures

Herepiggypiggy

So it seems that following the oven instructions between 300/350 is the way to go! Glad I was just cooking my low and slow for lunches and not guests! Thanks for all the help/responses...I love this place

Mr. & Mrs Potatohead

Low and Slow can work on a loin roast...I actually like to do this. OTOH, fast and hot works well too.
But as stated, be sure to pull at a much lower temp.
I now pull mine at 140 F. a wrap and rest.
Also…I avoid the cellophane and just do foil. There are studies (I can open a can of worms here) that suggests that toxins are released from any plastic when introduced to heat.

Herepiggypiggy

Yeah, that went through my head too, since my wife will not even let me microwave our boy's food in plastic anymore!
Thanks!