Simple Pork Loin Question

Lutefisk · May 2008

I've got a 4.5 lb loin I'm going to cook today. I've not done a loin on the Egg before. I'll probably cook it at 300 on a roast rack. Anybody have a rough idea of how long it might take? I have company coming. Yeah, I know, stupid to try something for the first time for guests. At least that's what my wife says . What does she know about grilling?
Lutefisk

Lutefisk · May 2008

PS, my "grins" got stripped. The last comment was in jest for any wives reading my request. Also, thanks in advance for any help.

Richard Fl · May 2008

Indirect 350F 1 1/2 hours or so. I pull mine around 140-145 internal. Then rest for 20 minutes or so and it will pick up another 5 degrees or so.

Pork, Loin, Drbbq’s Sweet n’ Spicy Pork Loin, lazydogsaloon and 2bossy

Sweeter Big Time Barbecue Rub
1/2 Cup Salt
1/2 Cup Turbinado Sugar
1/2 Cup Granulated Brown Sugar
1 Tbs Granulated Garlic
1- 1/2 Tbs Granulated Onion
2 Tbs Paprika
2 Tbs Chili Powder
2 Tbs Black Pepper
2 Tsp Cayenne Pepper
1- 1/2 Tbs Dried Thyme
1 Tbs Ground Cumin
1 Tsp Ground Nutmeg
1 Tsp Cinnamon
Combine all ingredients in a bowl, mix well, and store in an airtight container.
Yields : 1-3/4 Cups

1 One boneless pork loin roast (it calls for a 3 lb roast), but I believe we used a larger one (more like 5-6 lb) One half cup hot pepper sauce (our choice was Crystal hot sauce) Sweeter Big-Time Barbecue Rub
2 The night before your cook, in a large zip lock bag, marinate the roast in the hot pepper sauce.
3 Set BGE grill up indirect to 350°F. adding guava wood (or your favorite pork smoking wood for flavor). Remove the pork from marinade and season liberally with your rub.
4 Cooked pork to the internal temp of 145°F. (using our new handy dandy Thermopen), approx. one hour for a smaller roast and one hour and forty five minutes to two hours for the larger roast.

Servings: 1

Recipe Type
Main Dish, Meat

Recipe Source
Author: Ray Lampe (Drbbq) http://www.drbbq.com/

Source: BGE Florida Eggfest '06, Lazydogsaloon and 2bossy

Little Steven · May 2008

I've been doing pork loins low and slow lately. If you have time, try it at 250 fo about 140 internal, after that open the vents and get a good sear. Wrap and rest and you should end op at 150 - 160. It will be the most moist you ever had. I would guess at an hour a lb. to 140 and another hour to sear and rest.

Steve

thirdeye · May 2008

Actually, she is on the right track. Barbecue rule # 29 goes something like this:

"Before you serve barbecue to a house full of guests or the preachers wife...practice, practice, practice".

Loins are an easy cook, try to keep the internal around 150* and it will be great.

amini1 · May 2008

If you want really simple, put bacon slices on the loin running legnthwise and use butcher twine to tie them on. Cook indirect at about 325-350 until about 145 internal, maybe 1 hour.

I agree with Little Steven that low and slow works great. You can sear it on the stovetop before putting it on the Egg to make it really easy. It should take about 2 1/2 to 3 hours.

amini1 · May 2008

One other rec is to brine it. I don't make pork loins or tenderloins without brining. I use a standard 1/4 cup kosher salt and 1/4 cup sugar per quart of water. Brine for about 1 1/2 to 2 hours. Combine all ingredients in a ziploc or bowl and stir to dissolve. Add pork loins, cover and refrigerate. It will be much juicier.

Lutefisk · May 2008

I'll try the low and slow. I'll pick up more beer and tequila in case I underestimate the time. :P I really appreciate the help and the rub recipe.

Lutefisk

Little Steven · May 2008

My Mom always said "they'll like your cooking a lot more if you wait till they're really hungry when you serve them"

Simple Pork Loin Question

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