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$1/lb. whole loin roasts at HEB, how well do they smoke?

post #1 of 8
Thread Starter 
I cooked half of one in the crockpot yesterday, and it turned out great.

Just wondering how well one would smoke without drying out. They are pretty lean.

I didn't see a thread about this great deal, so I thought I'd throw it out there, and maybe get some feedback on smoking or grilling them.

Anyone know of a good wet marinade for grilling?
post #2 of 8
are they back on sale or is this the sale from a couple of weeks ago?

Most on here have suggested stuffing the loin and the smoking it

Here is a link to Dutchs stuffed loin
post #3 of 8
Thread Starter 
First time we've had them on sale. Today is actually the last day.

Thanks for the link.
post #4 of 8
Cut them 1 1/2" to 2" thick, smoke for an hour or so (to about 140*) slice them to 3/4" to 1" thick and them finish them on a grill. I have done catering events with them several times, I call them pork chops and people go nuts for them. I use a dry rub over night using Chipotle and red Chile and of course all of the other essentials. They come out moist and tender with a little hit, I hold them in chicken stock prior to serving. The last event I did with them we had 175 people and every one got at least 7 oz of meat.
post #5 of 8
Actually, they are boneless rib chops, just not sliced up yet. Kinda like pork prime rib.

If you want to help keep them moist, try brining them for about 4 hrs. after slicing the chops to 2" thick before cooking them...
post #6 of 8
Just for clarity for those who didn't get to purchase one at the best grocery store in the world - This is the whole backstrap of the pig - outside the ribcage. Not the tenderloin on the inside of the ribcage. So if we relate this to beef cuts, this makes up the ribeye, sirloin, ny strip, 1/2 a t-bone, rib-roast, etc. Not beef tenderloin/filet mignon. (Although HEB did have prime whole beef tenderloin priced at $9.99/lb last week)

Anyways, I cut one of these in half and brined it for 2 hours with equal amounts of kosher salt and brown sugar. Then I rubbed it with my standard homemade rub, which has a base of 1 T brown sugar, 1 T kosher salt, 1 T paprika. Stuck it in the fridge for 3 hours. Smoked it at 225 til it hit 155*, which took about 3.5 hours. I made a sauce by mixing orange juice, honey, and molasses, and cooking it on the stovetop until reduced by half. I sliced up the pork in 3/8 inch slices, drizzled sauce on it. It was excellent and 8 others agreed. biggrin.gif Served with fried squash from the neighbors garden, corn on the cob, and a salad.

HEB is just awesome, especially with their weekly meat specials. Before the pork loin sale, it was $1.99/lb for baby back... that's right BABY BACKS!!! Needless to say I bought 10, and have already eaten 2. icon_lol.gif
post #7 of 8
Thread Starter 
Thanks for all of the suggestions everyone.

Yeah, HEB is great. But I work there in the meat dept., so I guess I'm kinda biased. Lol.

.99 cent country style ribs this week!
post #8 of 8
I love to smoke pork loin. Here is one that I brined in salt and sugar for 5 hours, rubed with spices and smoked at 240 degrees. It came out very tender and juicy..........

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