Pork Loin problem

Mark Backer

At 350 elevated over direct heat, The 4.5 pound loin took about 1.5 hours to hit 160, which I thought was fast. However, it didn't have any out crust to it at all. So I took out the grid extender and put it over direct heat for 10 min per side, and it was better, but still not a great crust. The meat is still astoundingly moist, so I don't think that I'm missing by far. [p]Any ideas would be welcome. Wife nagging me about my inability to make pork loin to her satisfaction starting to get me down.[p]

Unknown

Mark, I've seared my before in a little olive oil on the stove before taking it out to the egg. Works pretty good!!

Mark Backer

Brunomax,[p]that's kind of what the wife was suggesting. Either that or searing it on the egg a bit first at a higher temp before starting the 350 cook. [p]Thanks for the idea though. I will post next Sunday after I try your way and see what I get. [p]thanks.

Unknown

mark backer, cut that pork loin up in 1 1/2 to 2 inch thick slices and you'll still have the same flavor (except for the better browning) and you won't have any trouble getting them brown. Of course it could be since you didn't mention marinade, mustard, or rubs that you could improve by using a combination of them. The only time I have used an oven to finish my beloved egg food is when I ran out of coals and the meat weren't done yet.

Bob V

First off, I'd suggest a lower temperature. I cook pork loins indirect at 250, usually with a rub of spices and French's mustard. The mustard trick is one from the competitors on the forum who use it for developing bark on a brisket. You really don't taste it at all and it helps the rub to adhere. I also like to use pecan with the pork as a flavoring smoke.[p]On a loin you won't get a bark like a brisket, but you will get a "crunchy" outside and a fire-ring...[p]Good luck - Bob V

Mark Backer

Bob V,[p]That crunchy outside is exactly what I'm looking for in a loin. That indirect lower heat thing makes sense, but I was just following another Egg recipe I'd found for a loin. (I use pecan wood to smoke the pork as well).[p]Sunday, I will try the loin at 250 indirect with a mustard coating before our usual rub. Hopefully this will get the family off my back. Since I got the Egg a month ago, they think I ought to know everything about how to cook on it, and I know less than most of you've forgotten today. I just want to get better.[p]Thanks for help.

Mark Backer

Bob V,[p]That crunchy outside is exactly what I'm looking for in a loin. That indirect lower heat thing makes sense, but I was just following another Egg recipe I'd found for a loin. (I use pecan wood to smoke the pork as well).[p]Sunday, I will try the loin at 250 indirect with a mustard coating before our usual rub. Hopefully this will get the family off my back. Since I got the Egg a month ago, they think I ought to know everything about how to cook on it, and I know less than most of you've forgotten today. I just want to get better.[p]Thanks for help.

Bob V

One thing you'll find - even the *bad* experiments are edible, they just may not meet your expectations. I've found that since starting on the Egg, my standards have increased tenfold.[p]Good luck with the loin, and post your comments when you finish. (also - we normally pull a pork loin at 150. Some folks go even lower. Let it rest for about 20 minutes before carving)[p]Bob V