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8 pound pork loin

mvnole
mvnole Posts: 54
in EggHead Forum
Going to do an eight pound pork loin tomorrow for a big group, so want to cook it whole. I plan on taking it off at about 145 or so.  Question is, how long will it take to get there at about 250? Any thoughts appreciated. 
LBGE 
FWB, FL
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Comments

  • chrisc133
    chrisc133 Posts: 501
    A while. Bump that temp up. Loins are lean without a lot of fat to render. I'd cook it in the 325 to 350 range. 
    Augusta, GA
    #BGETEAMGREEN member
    MiniMax, Large, XL BGE
    Featured on Man Fire Food Season 7
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  • pgprescott
    pgprescott Posts: 14,544
    Loins are another area the egg shines. You will enjoy the most moist loin you've ever had. Guaranteed. Enjoy. Leave time for a brief rest. 
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  • lousubcap
    lousubcap Posts: 36,795
    edited August 2015
    I will offer the following-once you get the length of the loin/roast longer than the radius of the cut then the size really doesn't matter as it will cook at around the same time regardless of size.  Here's a link to a discussion about beef roasts but the same concept applies here:
    http://playingwithfireandsmoke.blogspot.com/1996/03/beef-standing-rib-roast-prime-rib.html  Enjoy the cook and eats.
    Edit: Welcome aboard and enjoy the journey.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • LetsEat
    LetsEat Posts: 462
    Pork loin is one of my go-to cuts for entertaining. It's easy to change-up with rubs, sauces, stuffing and wood. The Egg is taking it up a notch. Watch the temp and plan for carryover. Your our guests are in for a treat!
    IL 
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  • mvnole
    mvnole Posts: 54
    edited August 2015

    Raised direct at 340. Done in one and a half hours.  Rubbed half with Bad Byron's and the other half with homemade maple/chipotle glaze. 

    Got  one side about 6 or 7 degrees to done, but it was on point. 


    LBGE 
    FWB, FL
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  • mvnole
    mvnole Posts: 54
    Final pic.


    LBGE 
    FWB, FL
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  • stemc33
    stemc33 Posts: 3,567
    Looks great. I haven't done a loin in a while. I like to roll-cut and stuff. Either way, they're good eating. 
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    It doesn't matter how long it is once you have a roast that's as long as wide. 

    The only minor added time might be due to recovering dome temp after adding a big chunk like that. Maybe half an hour more?

    i know the whole thing will be impressive, but as fishless used to suggest, cut it in half and you'll have four end pieces
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Man that looks great!!!  That will please a crowd!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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