Coworkers Food Competition (Pork loin and Tommys Chili)

dwiens

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Jun 21, 2007

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Lincoln, NE

• Oct 11, 2007

• #1

My coworkers and I are having a food competition. I am going to be smoking a loin and making Tommy's Chili.

I had posted before about how it is taking a long time for my ECB to get just a small tender loin up to temp. Since it will take longer for a larger loin (3-5lbs) what is my best chance of getting this to turn out right.

I plan on just dry rubbing the loin. I would have to have ready by 7-8 am next Thursday morning. Should I start it the night before and hope for it to be done in the morning? Start it as soon as I get home the day before, like 5-6 o'clock, taking it off whenever it is done? Then warming it in the oven the next morning? The overnight temps are dropping to 40 degrees here, with highs in the 60's, so my guess is it will take longer than it did during the summer.

 

deejaydebi

Legendary Pitmaster

Nov 18, 2006

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Connecticut

• Oct 11, 2007

• #2

It's always best fresh and rested. You could do it the night before and just wrap it in plastic or foil put it in a cooler. Next morning you could put it in a 150° F oven to warm it a tad. Keep the plastic wrap on so i doesn't dry out.

Pork Loin 8 to 10 lbs. 225° F to 250° F, 4 to 6 hours 160° F

 

dwiens

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Jun 21, 2007

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Lincoln, NE

• Oct 12, 2007

• #3

Thanks Deb. I appreciate your help with my question. Some what of a newbie with lots of probably simple questions.

 

dwiens

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Jun 21, 2007

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Lincoln, NE

• Oct 17, 2007

• #4

So tonight I will be starting to prepare the food for tomorrows competition. The weather forecast is for rain and 50 degree temps. How much is this going to effect my electric ECB?

 

Dutch

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Jul 7, 2005

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Midvale, UT

• Oct 17, 2007

• #5

dwiens, check out my Smoked Pork loin with Mahagany sauce Recipe. Here is the link to it http://www.smokingmeatforums.com/for...hread.php?t=64 (BTW, it's a sticky at the top of the Pork Forum.)

 

dwiens

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Jun 21, 2007

74

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Lincoln, NE

• Oct 17, 2007

• #6

I have looked at that and do plan to use that recipe. What do you think dutch about the weather and cooking times, temps for that loin?? I am concerned it wont get done in time? When should I start it.

 

deejaydebi

Legendary Pitmaster

Nov 18, 2006

7,996

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Connecticut

• Oct 18, 2007

• #7

I don't use an electric ECB but from what I've read here it's more suseptable to temperatures. Just keep an eye on it and if you need to bring something for a wind block - that makes a big difference!

 

dwiens

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Jun 21, 2007

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Lincoln, NE

• Oct 22, 2007

• #8

Just to let you all know that helped me out. My team won our food competition. The chili was gone in a matter of minutes and I had only about 10 slices of a 6 lb loin left over. The sauce Dutch was great and people were amazed. Thanks everyone!

 

blackhawk19

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Jun 20, 2007

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Troy AL

• Oct 22, 2007

• #9

Congrats on your win