Pork Loin on the Weber Performer w/QView

Discussion in 'Grilling Tips' started by indyadmin1974, Apr 27, 2010.

  1. indyadmin1974

    indyadmin1974 Smoking Fanatic

    So we had a pork loin sitting in the freezer that I got out for Sunday dinner. Sunday turned crappy so I decided to shoot for today.

    I made a simple rub:

    1 tablespoon Kosher Salt
    1 tablespoon CBP
    1 tablespoon Granulated Garlic
    1/4 TSP Cayenne Pepper

    Combine in a small bowl and set to the side:

    [​IMG]

    I took the roast out of the packaging and washed it well and then dried it with a paper towel.

    Then I decided to score it. Because I can...:)


    [​IMG]

    As you can see, I put some cloves of garlic in the score marks (I used a sharp knife to put a deep enough hole where needed.)

    If I would have had some help (other than my baby girl in the stroller next to me watchin' old dad cook) I would have taken pics of the sear.

    I've never paid much attention to searing the meat, but since this was going to be cooked on indirect heat, I wanted some color.

    I seared all sides including the ends and then moved the coals to one side of the kettle and set the roast on the opposite side.

    Here was the roast about half way through:

    [​IMG]

    I took it to 145° and let it rest.

    Here it is after resting for 20 minutes:

    [​IMG]

    It's hard to see in the picture but the meat was done. The final internal temperature was ~165° after resting. This pic makes it look raw:

    [​IMG]

    Here's a bit better view:

    [​IMG]

    Contrary to what I was told, this didn't dry out at all. Even the ends were juicy. I will definitely do this again. The wife loved it, especially with my homemade BBQ sauce. That's all that counts.

    Looks like I will have lunch for the guys at work tomorrow too!

    Thanks for lookin'!
     
  2. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Looks great Indy...165 is a great temp for those loins. Just smoked one last weekend. [​IMG]
     
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Man thats one good looking loin there Indy. You have done a great Job and I would eat on it anyday.
     
  4. rbranstner

    rbranstner Smoking Guru OTBS Member

    Loins are so awesome on the smoker. Job well done. You will have to try cutting it open and stuffing it. They are awesome that way to. [​IMG]
     
  5. meateater

    meateater Smoking Guru SMF Premier Member

    Great looking loin, definately one of my favorite cuts. [​IMG]
     
  6. douge

    douge Smoke Blower

    Nice looking loin. I'm going to have to put one on my short list of things to do next.
     
  7. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    you did a great job looks very good
     
  8. treegje

    treegje Master of the Pit

    Man that look good, certainly earned points
     
  9. caveman

    caveman Master of the Pit SMF Premier Member

    Your loin looks good. Nice scoring job there as well. [​IMG]
     
  10. indyadmin1974

    indyadmin1974 Smoking Fanatic

    Thanks everyone!

    2 things I'd do different next time:

    - Leave the charcoal in the baskets
    - Stuff it

    I thought about stuffing it, but I didn't have any butcher's twine...gotta put that in my box of tricks.
     
  11. caveman

    caveman Master of the Pit SMF Premier Member

    I thought I saw a post around here that the person used toothpicks because they did not trust their twining. My concern is that I tie the twine too tight thereby effectively squeezing out the potential tenderness of the meat. But stuffing a loin is the way to go & you will love it.
     

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