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1/2 Pork Loin Direct or Indirect
TxBeekeeper
Posts: 54
Got a half loin about 7lbs. Going to brine it tonight. Figure I would cook it hot. 325-350. Just don't know if I should direct or indirect cook it. What do y'all do?
Comments
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That's a fair size loin. I would recommend indirect if you are not accustom to cooking them direct. I have and still cook them direct but they require constant and diligent monitoring.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Thanks. Went indirect. Used the APL loin recipe and it was awesome.
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I picked up a center cut pork loin for the weekend, a little under 2 pounds. Brined it and then cooked it on a raised grill @ 350. Excellent. I've done dozens of tenderloins on the egg but this was my first loin. It will not be my last.
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Love that pork loin. Wish my family would eat more pork, but baby backs and puled pork seems their limit.I have a question about the taters. At what point did you put them on? Getting about time for taters and onions on the smoker here in the great pacific north-wet.
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