First pork loin roast and some corn cobs!

[BulldogsCadillac]

Well tried doing a pork roast yesterday, it turned out okay I think, but sure need to figure out when to throw on all the fixin's! Had made cut up little potatoes in the oven, but they were done WAY to early. Was trying to just keep them warm, instead made them into little dry burnt nuggets. Oh well, it's all about learning!

I also read lots about doing corn in husks and some of your methods were to soak it with husk pulled back for couple hours, then season and have on the grill for about 1.5 hours. Didn't really work for me, could be because the husks wouldn't stay closed up very good at the smaller end so it got quite dry on the end, was decent at the base of the cob.

Also tried doing the soak for half hour in apple juice cobs and then grill and they actually worked out well, only on the grill for probably 45 minutes (was at 215, then when removed the pork I put up to 250 while it was resting)

OK, back to the pork! So I put a rub on overnight, wrapped in plastic wrap,

It wasn't a big roast, (just a bit under 2.5lbs) and the fat cap was pretty much removed (MIL picked it up at the CoOp).

Was trying Al's method with the chicken broth in a pan, probably had a bit too much broth in there, but not sure what difference that would make.

I had the little potato acting as an ambient probe since I had a little issue when starting the grill that I don't think the igniter worked and filled the burn pot with pellets, so I removed a bunch and lit with a torch. Well then the temp skyrocketed to 270 before coming back down to my 215 set point. Held temp the rest of the cook and both the factory ambient and my potato probe were pretty matched, today I'll do a full clean out so I know for next time.

Here it is resting,

And the sliced product!

Probably being directly under my 5000k under cabinet lighting washes out a bit of the smoke ring, it was pretty even 1/3-1/2" all around the 3 sides. Total grill time was just over 2 hours to 144 , it sure is different cooking on a smoker vs the oven, in that the texture and juices prevalent are quite different. I think it still worries the Mrs. that things aren't cooked. Frankly I've only made a pork roast one other time in my life, so I'm not experienced enough that she believes me!! Haha

Anyway, sorry for the long posts, but since I'm new, I appreciate detailed how to's with pictures so I can learn, and others can learn from my mistakes or triumphs. Please respond with corrections on what I did, and helpful pointers on what I could have done! Thanks everyone!

 

[kruizer]

Sounds like you pretty much have it figured out for the future. Good looking pork loin roast however. Did you know that you can cut that loin into chops as well?

 

[gmc2003]

First and foremost the pork looks really good on my screen - Nice Job. For pork loin I do them directly on the grate and take them off around 140ish*. The carryover will bring it up to 145*(I smoke at 250*). If I use a pan with juice then I use a small rack inside the pan to keep the meat out of the liquid. For the corn remove the silk and soak for a couple of hours. You may have to break off the tip of the corn to tie it up securely.

Again nice job
Point for sure
Chris

 

[Hawging It]

Good job! Try smoking without the pan next time. Bet you will like that way as well.

 

[chopsaw]

I agree , looks like you have it figured out , and the pork looks perfect . I inject pork loins with Tony C's creole butter .
As for the corn , I do it like Chris does , but I saw an episode of Test kitchen where they grilled the corn With the silk in it . By the end of the grilling , the silk was gone . I tried it and it works .
I tear some of the husk into thin strips . Use that to tie around the corn .

 

[BulldogsCadillac]

First and foremost the pork looks really good on my screen - Nice Job. For pork loin I do them directly on the grate and take them off around 140ish*. The carryover will bring it up to 145*(I smoke at 250*). If I use a pan with juice then I use a small rack inside the pan to keep the meat out of the liquid. For the corn remove the silk and soak for a couple of hours. You may have to break off the tip of the corn to tie it up securely.

Again nice job
Point for sure
Chris

Thanks! I will try it next time directly on the grate and see how that goes. So in that case, would you flip it at all (Considering there is pretty much no fat cap on top)?

Good job! Try smoking without the pan next time. Bet you will like that way as well.

Thanks, I think I will next time, might do a beef roast or maybe some steaks next. Was hoping to get a set of grill grates first, but gotta sneak that past the wife!! She's already seeing Amazon boxes and saying "what did you buy for it now??" Haha

I agree , looks like you have it figured out , and the pork looks perfect . I inject pork loins with Tony C's creole butter .
As for the corn , I do it like Chris does , but I saw an episode of Test kitchen where they grilled the corn With the silk in it . By the end of the grilling , the silk was gone . I tried it and it works .
I tear some of the husk into thin strips . Use that to tie around the corn .

Thanks! That's not a bad idea either!

 

[gmc2003]

Thanks! I will try it next time directly on the grate and see how that goes. So in that case, would you flip it at all (Considering there is pretty much no fat cap on top)?

No, you don't need to flip them. You can also butterfly them and stuff them with your favorite stuffing - apple pie, sausage, etc...

Chris

 

[SmokinAl]

I would have pulled them off a little sooner, 140 works for us.
But it sure looks good from here!!
Al