Pork Loin w/ Q-View... not a promising start

slingerland

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Original poster

Jul 29, 2012

70

11

Little Rock, Arkansas

• Sep 22, 2012

• #1

Well, today I planned to do a small pork loin.  I'm still using my Weber OTG as a smoker.  Last night I bought what I thought was a nice, 3 pound pork loin from Kroger.  But this morning, I opened it up to find it was NOT a single cut piece of meat, but rather TWO loins wrapped together.  Both were thin.

So... my wife heard my cussing, got up and helped me tie the two pieces together into a single loin.

Once tied together, I covered the loin in my White Meat Dust (chicken/pork rub) and put it back in the fridge.  I plan to start the grill about 2 PM this afternoon... hopefully I can pull this out.  I can already see that injecting is going to be a witch.

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• slingerland
• Sep 22, 2012

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• slingerland
• Sep 22, 2012

 

bama bbq

Master of the Pit

Sep 24, 2011

2,352

72

Rocket City (Huntsville) AL

• Sep 22, 2012

• #2

Looks like a good start.  You may have missed an opportunity to stuff it with some mixture of goodness.

 

gotarace

Limited Mod

Jan 27, 2011

1,081

25

northern wisconsin

• Sep 22, 2012

• #3

Looks like your off to a good start...don't you just love the mystery meat they throw in meat packages these days. Be careful with those pork loins they will cook quick. I take mine to 140 IT ...then tent for 15 minutes before cutting and serving.

 

Last edited: Sep 22, 2012

jarjarchef

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OTBS Member

Sep 30, 2010

3,155

117

Central Florida

• Sep 22, 2012

• #4

Those look to be pork tenderloins, not the pork loin you may have been planning on.

Not much fat and cook very fast. I filet mine out and then roll them back up with different fillings and wrap with bacon for the fat.

 

slingerland

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Original poster

Thread starter

Jul 29, 2012

70

11

Little Rock, Arkansas

• Sep 22, 2012

• #5

Jarjarchef, I think you're right.  Kroger also uses different working for "baby back" ribs.  I'm ready to find a local butcher, but I want to get my technique down first.

I'm wondering how long this is going to need to smoke... I'm thinking maybe 2 hrs at 250 to bring the IT up to 145, then wrap it in a towel for maybe an hour while I put the rest of dinner together.  I'll have my Maverick remote with me.

Sigh... went outside to start setting up the Weber and found that something knocked open my charcoal bin.  We had rain earlier in the week, and the charcoal in the bin is soaked and ruined.  Fortunately I have fresh bags in the garage, but it makes me mad to lose 6 lbs of perfectly good charcoal.

Then again, today is a Razorback game... maybe my loin project is a predictor of today's game...

 

slingerland

Fire Starter

Original poster

Thread starter

Jul 29, 2012

70

11

Little Rock, Arkansas

• Sep 22, 2012

• #6

And it's started...

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• slingerland
• Sep 22, 2012

 

sprky

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Jun 26, 2007

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Hutchinson Kansas

• Sep 22, 2012

• #7

Looks like you overcame the short falls of a grocery store butcher. I would have made a bacon weave to wrap the two together. I most likely would have added a stuffing of some kind as well. I'll bet it comes out great. AS was already stated it will cook fast so watch it closely. 

 

slingerland

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Original poster

Thread starter

Jul 29, 2012

70

11

Little Rock, Arkansas

• Sep 22, 2012

• #8

Yeah, this morning I was too far asleep to think it through.  Oh well.  So far we're cooking along...

 

markk

Smoke Blower

Aug 17, 2010

79

10

Omaha Nebraska

• Sep 22, 2012

• #9

Keep us posted as you go along.

 

slingerland

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Original poster

Thread starter

Jul 29, 2012

70

11

Little Rock, Arkansas

• Sep 22, 2012

• #10

Well, a picture is worth a thousand words...

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• slingerland
• Sep 22, 2012

Also, looking at the clock, I just started a loaf of "quick, no-knead" bread.  I'll let it rise for 30 minutes, then bake it at 400 degrees for 30 minutes.  If I've timed it right, I'll put the bread in the oven and pull the pork.  I'll wrap the pork and let it rest until the rest of dinner is ready.

DSCN0996_small.jpg

• slingerland
• Sep 22, 2012

 

slingerland

Fire Starter

Original poster

Thread starter

Jul 29, 2012

70

11

Little Rock, Arkansas

• Sep 22, 2012

• #11

And the final results:

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• slingerland
• Sep 22, 2012

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• slingerland
• Sep 22, 2012

Family opinion was mixed: my wife and son said it was oversmoked, but my slice had no smoke flavor to it.  I was using apple.  My feelings were hurt :( ... until I cut another slice and it tasted like chewing a 2x4.  Bottom line is the tenderloin was too long for the "safe" area in the Weber grill, and different parts of the loin were exposed to differing amoutns of heat and smoke. 

Right now I have a BBQ Stacker on order from Cajun Bandit.  It should arrive next week.  I feel confident that by raising the meat up higher, and getting the charcoal/wood completely under the drip pan, my uneven smoke will be solved.

 

jarjarchef

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Sep 30, 2010

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Central Florida

• Sep 22, 2012

• #12

Looks good. The tenderloins are a tough one to smoke, but keep at it.

 

shorty

Fire Starter

Apr 16, 2007

42

11

Johnstown Pa

• Sep 22, 2012

• #13

Looks good to me........my family and I often have a different opinion on the amount of smoke we can taste.