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

Discussion in 'Pork' started by bbqandfootball, Jun 9, 2009.

  1. 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?
     
  2. txbbqman

    txbbqman Smoking Fanatic SMF Premier Member

  3. First time we've had them on sale. Today is actually the last day.

    Thanks for the link.
     
  4. garlic

    garlic Fire Starter

    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.
     
  5. mgwerks

    mgwerks Smoking Fanatic

    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...
     
  6. burrito

    burrito Newbie

    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. [​IMG] 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. [​IMG]
     
  7. 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!
     
  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..........
     

Share This Page