Got a couple chunks of pork loins on sale. Labeled Bone in, pork loin, loin end.
They are about 3 bones each. around 3 lb. or slightly less, each.
But I'm not sure what the "extra" loin end, tacked on the label means, as to suitability/tenderness. Any ideas on that?
They look pretty good. In fact I'm sure I could cut between bones and make stuffed chops with them. Worst that can happen is I have to use them in boiled dinners this next winter.
I think I will go get 3 or 4 more tomorrow before sale ends. They won't go to waste, I assure you!
Approximately "how long" will "this size (3 lb. or less)" take to cook on smoker? What temps for cooking. ( 225*-250*?) or more?
I assume I should take it to 145*-150* and let rest, for juicy meat. I like my pork non-pink too much so I will probably shoot for 150* IT before resting. I don't want dry though.
Any and all suggestions, experiences, and tips welcomed!
I will cooking these on a Char-Griller Offset, charcoal/wood smoker. Not a "set it and forget it" type smoker.
Also, could these be taken off the bone, cured with Pop's brine, and used for Canadian Bacon? Haven't done that yet.
They are about 3 bones each. around 3 lb. or slightly less, each.
But I'm not sure what the "extra" loin end, tacked on the label means, as to suitability/tenderness. Any ideas on that?
They look pretty good. In fact I'm sure I could cut between bones and make stuffed chops with them. Worst that can happen is I have to use them in boiled dinners this next winter.
I think I will go get 3 or 4 more tomorrow before sale ends. They won't go to waste, I assure you!
Approximately "how long" will "this size (3 lb. or less)" take to cook on smoker? What temps for cooking. ( 225*-250*?) or more?
I assume I should take it to 145*-150* and let rest, for juicy meat. I like my pork non-pink too much so I will probably shoot for 150* IT before resting. I don't want dry though.
Any and all suggestions, experiences, and tips welcomed!
I will cooking these on a Char-Griller Offset, charcoal/wood smoker. Not a "set it and forget it" type smoker.
Also, could these be taken off the bone, cured with Pop's brine, and used for Canadian Bacon? Haven't done that yet.
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