1st Pork Loin

pdxgriller

Newbie

Original poster

Jun 11, 2011

22

10

Troutdale, OR

• May 31, 2013

• #1

Wife has a habit of finding deals and bringing them home for ME to cook. Crappy weather in Portland for a few weeks so took advantage today.
5lb pork loin. Olive oil on the meat, applied a applewood dry rub on all sides. Capped it with thick, fatty bacon and pepper. CG Duo, TJ hardwood briquettes with a mix of Pecan and Apple chunks. Spritzing with Apple juice after the

CameraZOOM-20130531125544787.jpg

• pdxgriller
• May 31, 2013

neighbor snagged my last Dr Pepper.

Will see how it goes. Targeting a 143 IT, grill temp at 225.

 

pdxgriller

Newbie

Original poster

Thread starter

Jun 11, 2011

22

10

Troutdale, OR

• May 31, 2013

• #2

CameraZOOM-20130531155050379.jpg

• pdxgriller
• May 31, 2013

At the 2.5 hour mark. IT at 127, grill steady at 220.

 

pdxgriller

Newbie

Original poster

Thread starter

Jun 11, 2011

22

10

Troutdale, OR

• May 31, 2013

• #3

Well that did not go exactly as planned.  1st time with this cut and I think I got a little too cute with it.  The bacon cap was not the best idea since it was not woven, it sort of fell off.  Got distracted by a neighbor in need and lost temp control on the final leg so while I pulled at 145 IT, it really never continued past that.  Finished it wrapped on the gas side of the grill.

Tasted pretty good overall.  A little dry on the edges but the center 2/3's was very juicy and had a good smoke ring.  Made my notes and adjustments for the next go round.

Smoke on ....

 

sqwib

Smoking Guru

OTBS Member

Sep 25, 2007

5,962

1,034

Philadelphia

• May 31, 2013

• #4

Loins can be tricky.
I half mine due to the fact one half cooks about 10° higher.
Your ends will always run higher.
I pull mine at 135° - 137 (lowest temp) other areas of the loin are 140 -142.
They rest about an hour before slicing or off to the fridge for deli slicing the next day.
I don't like to serve loins and beef hot.

 

sqwib

Smoking Guru

OTBS Member

Sep 25, 2007

5,962

1,034

Philadelphia

• May 31, 2013

• #5

Forgot to add.
I will never do another loin without a 2 day brine.