Pork Loins today with Q view

Discussion in 'Pork' started by spicot in ms, Jan 28, 2012.

  1. Hi all. Today I put a couple pork loins on the BGE for a little celebration party tonight for the mother-in-law. All in all, they were loved by all. Except me... The IT got away from me while running to the store, very short trip at that! I was only gone about 20 minutes when I called my wife and asked her what the temp was. When she said 173*, I almost had a stroke and two tickets rushing back home! I immediately foiled them and put them into the playmate. Was so not expecting the temp to jump like that considering it took +/- 30 minutes to go from 145* to 148*..???? The BGE temp was pretty steady at around 250* for the entire 2 hours (and change) they were in there. Anywho.... Here are the pics that I took. Thanks to all you folks that have taken the time to post and comment on the posts that we noobs put!! Ya'll are the greatest buncha folks I have met (ya know what I mean!)..... Enjoy the pics!

    [​IMG]

    Injected with apple juice concentrate, little overnight nap in the fridge and then rubbed with some off the shelf rub

    [​IMG]

    Just gonna hang out here on the BGE for a little while (left over marinade in pan)

    [​IMG]

    All sliced up and lets eat!

    Meant to take a pic before foiling, but the IT thing got me a little frustrated (to say the least) and just plain forgot!

    Again, My thanks to all you guys here that make this place enjoyable and a true learning experience!!!

    Jeffro No Hairo
     
  2. johnnie walker

    johnnie walker Smoking Fanatic

    Dang! Those babies look great to me! [​IMG]  I wouldn't turn it down if it was set in front of me! [​IMG]
     
  3. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    They sure look good to me!
     
  4. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    [​IMG]
     
  5. scarbelly

    scarbelly Smoking Guru OTBS Member

    Wow I could eat a plate or two of that for sure 
     
  6. scrappynadds

    scrappynadds Smoking Fanatic

    [​IMG]yummy
     
  7. thoseguys26

    thoseguys26 Master of the Pit

    Yum! My loin has 6 days left to cure, can't wait!!  Is that taco dip next to it?? 
     
  8. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    They look really great!...Just for future reference, 145-150*F is a Perfect temp to pull Loin and rest...It will be unbelievable Juicy and Tender...JJ
     
  9. davidhef88

    davidhef88 Master of the Pit OTBS Member

    Looks just fine to me. 
     
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks great!
     
  11. Thanks to all for the comments!
    Hey JJ, that is what I was shooting for, 145-150. And the wife wanted to insert her ideas on the temp and that is what led to the 173 final temp! That won't happen again!!
     
  12. Thanks to all for the comments!
    Hey JJ, that is what I was shooting for, 145-150. And the wife wanted to insert her ideas on the temp and that is what led to the 173 final temp! That won't happen again!!
     
  13. thoseguys26

    thoseguys26 Master of the Pit

    Hey! What's your taco dip recipe? I know it's probably the usual but it looks so good. Your CB looks fantastic! How'd you prepare/eat it for that meal?
     
  14. Fantastic looking and I'll be they were tasty!
     
  15. smokymike

    smokymike Fire Starter

    Pork is pretty forgiving while cooking temp can go up and down a bit. Looks like it turned out great! I like the table with the cut-out for your cooker and that pizza also looked pretty tasty with those peppers on it! 
     
  16. berninga87

    berninga87 Smoking Fanatic

    Looks tasty from where im sitting!
     
  17. preacherman1

    preacherman1 Fire Starter

    just curious as to how long it took to cook?
     

  18. Hey Preacherman1. It took about 2.5 hours to get to where I snatched them off the egg. I am quite sure that the egg temp jumped up near the end which is what caused my issue. Cooking two of those same size loins typically take me 3-4 hours at around 240° in the egg. Good luck and welcome to the greatest forum on the planet!! You have questions, most everyone here has the answers/ And they are all usually right! Just don't be afraid to ask....
     
  19. frosty

    frosty Master of the Pit

    No problem. [​IMG]The loins look good, and you still managed to pull off a winner of a smoke.  I bet you send the wife to the store from now on!  Overall a good day. No complaints from the family.  Keep up the good work!!!
     
  20. Looks great!  That's some nice slicing, looks like you ran those through a bread loaf slicer.  :)
     

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