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Pork Loin Roast question

Phatchris
Phatchris Posts: 1,726
edited December 2019 in EggHead Forum
7 lb bone-in roast

Brine?
reverse sear?
low and slow all the way?
350 all the way?

im thinking of going 250 till it hits 135IT, then either searing direct or raising the dome temp to 500 and staying indirect.
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  • billt01
    billt01 Posts: 1,889
    Phatchris said:
    7 lb bone-in roast

    Brine?
    reverse sear?
    low and slow all the way?
    350 all the way?

    im thinking of going 250 till it hits 135IT, then either searing direct or raising the dome temp to 500 and staying indirect.
    Brine? - No
    reverse sear? - No
    low and slow all the way? - No
    350 all the way? - Yes, its a loin

    Inject with honey, salt, and apple juice

    serve with cinnamon apples  over the top.

    Never had complaints, good luck and Happy Holidays..
    Have:
     XLBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3) / Blackstone 36 / Maxey 3x5 water pan hog cooker
    Had:
    LBGE / Lang 60D / Cookshack SM150 / Stumps Stretch / Stumps Baby

    Fat Willies BBQ
    Ola, Ga

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  • JohnEggGio
    JohnEggGio Posts: 1,430
    The weekend after Thanksgiving I cooked one I had gotten from Costco.  Gave it a “dry brine” for 6 or 8 hours, let it come up to room temp about 2 hours, hit it generously with course ground black pepper, then raised indirect on the egg - ranging from 275-300.  Pulled it at 135-ish, tented with foil, and gave it 10-15 minute rest.  Carved it at the table - each person got a generously sized bone-in chop.  My mother-in-law declared it to be the best pork she ever had.  The next morning I overheard her and a sister-in-law still taking about how good the pork was. 😊

    Just took delivery of a kurobuta roast from SRF - going with same plan.
    Maryland, 1 LBGE
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  • SonVolt
    SonVolt Posts: 3,316
    edited December 2019
    Phatchris said:
    7 lb bone-in roast

    Brine?
    reverse sear?
    low and slow all the way?
    350 all the way?

    im thinking of going 250 till it hits 135IT, then either searing direct or raising the dome temp to 500 and staying indirect.
    Brine? - YES (i typically dry brine, but loin is one cut I think really benefits from a wet brine)
    reverse sear? - YES
    low and slow all the way - YES
    350 all the way? - 275F-300F, then sear at the end



    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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  • JohnEggGio
    JohnEggGio Posts: 1,430
    @SonVolt nice photo.
    Maryland, 1 LBGE
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  • billt01
    billt01 Posts: 1,889
    SonVolt said:
    Phatchris said:
    7 lb bone-in roast

    Brine?
    reverse sear?
    low and slow all the way?
    350 all the way?

    im thinking of going 250 till it hits 135IT, then either searing direct or raising the dome temp to 500 and staying indirect.
    Brine? - YES (i typically dry brine, but loin is one cut I think really benefits from a wet brine)
    reverse sear? - YES
    low and slow all the way - YES
    350 all the way? - 275F-300F, then sear at the end



    low and slow all the way - YES

    If the loin is very fatty, this would be fine. If the loin is lean (which many certainly are)..low and slow may dry out the loin..

    Intramuscular Fat content.

    Now, this does fly out the window if one is cooking a very high end pork loin.

    It was an assumption on my part it was a loin of the lower end of the cost selection.
    Have:
     XLBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3) / Blackstone 36 / Maxey 3x5 water pan hog cooker
    Had:
    LBGE / Lang 60D / Cookshack SM150 / Stumps Stretch / Stumps Baby

    Fat Willies BBQ
    Ola, Ga

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  • SonVolt
    SonVolt Posts: 3,316
    edited December 2019
    I was APL-style basting every 10-15 minutes and it came up to temp (135F) in a little over an hour. So while "low 'n slow", it's still a relatively quick cook.  Didn't have any issues with drying out as can be seen in the photo above. I was using commodity pork from Publix.  I think he'll have good results with either method. 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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  • Phatchris
    Phatchris Posts: 1,726
    edited December 2019
    It will be a Whole Foods pork loin roast, their pork is usually pretty well marbled... I swear I remeber an incredible looking one on here years ago posted by someone who also had a blog, it was scored and maybe a mustard glaze?
    @Griffin
    @thirdeye

    serious eats has a simple one that I could easily duplicate on the egg

    https://www.seriouseats.com/recipes/2011/12/crown-roast-of-pork-recipe.html
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  • fishlessman
    fishlessman Posts: 34,583
    have not done bone in loin this way but really like it lightly salted, some rosemary and thyme in the sous vide at 142.5 degrees 4 to 6 hours. deep chill it in ice water and int the fridge til needed. resalt and about 400 direct til its atleast125 internal but looking for some color and or a bark to form. different resuts for 142.5 and 144 in the bathe, still experimenting as its a great cook and so inexpensive
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Griffin
    Griffin Posts: 8,200
    Phatchris said:
    It will be a Whole Foods pork loin roast, their pork is usually pretty well marbled... I swear I remeber an incredible looking one on here years ago posted by someone who also had a blog, it was scored and maybe a mustard glaze?
    @Griffin
    @thirdeye

    serious eats has a simple one that I could easily duplicate on the egg

    https://www.seriouseats.com/recipes/2011/12/crown-roast-of-pork-recipe.html

    Nope, wasn't me. Sorry. Good luck

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • SmokeyLopey
    SmokeyLopey Posts: 435
    I have had some success cooking pork loins, without the bones, to 145 IT; however, I see folks recommending 135° IT on this thread. Is the lower temp related to having the bones? Is there more carryover? 
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  • Phatchris
    Phatchris Posts: 1,726
    Griffin said:
    Phatchris said:
    It will be a Whole Foods pork loin roast, their pork is usually pretty well marbled... I swear I remeber an incredible looking one on here years ago posted by someone who also had a blog, it was scored and maybe a mustard glaze?
    @Griffin
    @thirdeye

    serious eats has a simple one that I could easily duplicate on the egg

    https://www.seriouseats.com/recipes/2011/12/crown-roast-of-pork-recipe.html

    Nope, wasn't me. Sorry. Good luck
    Thanks! 
    I remember the damn pork, just not who made it...
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  • Phatchris
    Phatchris Posts: 1,726
    JohnEggGio said:
    The weekend after Thanksgiving I cooked one I had gotten from Costco.  Gave it a “dry brine” for 6 or 8 hours, let it come up to room temp about 2 hours, hit it generously with course ground black pepper, then raised indirect on the egg - ranging from 275-300.  Pulled it at 135-ish, tented with foil, and gave it 10-15 minute rest.  Carved it at the table - each person got a generously sized bone-in chop.  My mother-in-law declared it to be the best pork she ever had.  The next morning I overheard her and a sister-in-law still taking about how good the pork was. 😊

    Just took delivery of a kurobuta roast from SRF - going with same plan.
    JohnEggGio said:
    The weekend after Thanksgiving I cooked one I had gotten from Costco.  Gave it a “dry brine” for 6 or 8 hours, let it come up to room temp about 2 hours, hit it generously with course ground black pepper, then raised indirect on the egg - ranging from 275-300.  Pulled it at 135-ish, tented with foil, and gave it 10-15 minute rest.  Carved it at the table - each person got a generously sized bone-in chop.  My mother-in-law declared it to be the best pork she ever had.  The next morning I overheard her and a sister-in-law still taking about how good the pork was. 😊

    Just took delivery of a kurobuta roast from SRF - going with same plan.
    That sounds easy enough.. no high heat sear?

    do you serve with any sauce?

    im thinking a honey mustard glaze for the last 10 mins or so
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  • Phatchris
    Phatchris Posts: 1,726
    Now I find the link browsing old post

    it was Nibble me This

    https://www.nibblemethis.com/2011/01/bone-in-pork-roast-on-grill.html?m=1
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  • pgprescott
    pgprescott Posts: 14,544
    billt01 said:
    SonVolt said:
    Phatchris said:
    7 lb bone-in roast

    Brine?
    reverse sear?
    low and slow all the way?
    350 all the way?

    im thinking of going 250 till it hits 135IT, then either searing direct or raising the dome temp to 500 and staying indirect.
    Brine? - YES (i typically dry brine, but loin is one cut I think really benefits from a wet brine)
    reverse sear? - YES
    low and slow all the way - YES
    350 all the way? - 275F-300F, then sear at the end



    low and slow all the way - YES

    If the loin is very fatty, this would be fine. If the loin is lean (which many certainly are)..low and slow may dry out the loin..

    Intramuscular Fat content.

    Now, this does fly out the window if one is cooking a very high end pork loin.

    It was an assumption on my part it was a loin of the lower end of the cost selection.
    That’s why you BRINE. 
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  • rekameohs
    rekameohs Posts: 264
    I like Steven Raichlen's Ham in a Hurry. 
    (The title is a bit misleading, as you brine it for several days first)


    Raleigh, NC
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  • Hans61
    Hans61 Posts: 3,901
    Based on the above comments you can do whatever you want to do. I typically go 300-350 wherever it settles and just rub and a little fruitwood smoke
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • TrippleRipple
    TrippleRipple Posts: 100
    pgprescott said:
    billt01 said:
    SonVolt said:
    Phatchris said:
    7 lb bone-in roast

    Brine?
    reverse sear?
    low and slow all the way?
    350 all the way?

    im thinking of going 250 till it hits 135IT, then either searing direct or raising the dome temp to 500 and staying indirect.
    Brine? - YES (i typically dry brine, but loin is one cut I think really benefits from a wet brine)
    reverse sear? - YES
    low and slow all the way - YES
    350 all the way? - 275F-300F, then sear at the end



    low and slow all the way - YES

    If the loin is very fatty, this would be fine. If the loin is lean (which many certainly are)..low and slow may dry out the loin..

    Intramuscular Fat content.

    Now, this does fly out the window if one is cooking a very high end pork loin.

    It was an assumption on my part it was a loin of the lower end of the cost selection.
    That’s why you BRINE. 
    I brine almost every piece of pork I cook, in any fashion. Butts are the exclusion, and I inject them about 50% of the time.

    Alton Brown did a Good Eats episode on this. He can (did) better explain the science behind replacing the missing IM fat (marbling) with sodium and flavorings.
    Formerly @dharley prior to some password bs.

    LBGE, 36" Blackstone, bad liver & a broken heart

    Three Rivers, MI
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  • pgprescott
    pgprescott Posts: 14,544
    TrippleRipple said:
    pgprescott said:
    billt01 said:
    SonVolt said:
    Phatchris said:
    7 lb bone-in roast

    Brine?
    reverse sear?
    low and slow all the way?
    350 all the way?

    im thinking of going 250 till it hits 135IT, then either searing direct or raising the dome temp to 500 and staying indirect.
    Brine? - YES (i typically dry brine, but loin is one cut I think really benefits from a wet brine)
    reverse sear? - YES
    low and slow all the way - YES
    350 all the way? - 275F-300F, then sear at the end



    low and slow all the way - YES

    If the loin is very fatty, this would be fine. If the loin is lean (which many certainly are)..low and slow may dry out the loin..

    Intramuscular Fat content.

    Now, this does fly out the window if one is cooking a very high end pork loin.

    It was an assumption on my part it was a loin of the lower end of the cost selection.
    That’s why you BRINE. 
    I brine almost every piece of pork I cook, in any fashion. Butts are the exclusion, and I inject them about 50% of the time.

    Alton Brown did a Good Eats episode on this. He can (did) better explain the science behind replacing the missing IM fat (marbling) with sodium and flavorings.
    Any poultry or lean pork benefits greatly. It is obviously noticeable. Agreed. 
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  • YukonRon
    YukonRon Posts: 17,261
    I marinate with teriyaki and pineapple juice.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • GoldenQ
    GoldenQ Posts: 590
    Don't brine---inject with APL injection from his pork roast recipe.
    I XL  and 1 Weber Kettle  And 1 Weber Q220       Outside Alvin, TX-- South of Houston
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