I think pork loin is too lean for that. If you go over 150F for pork loin it becomes leather. Pork loin is basically the same as prime rib/ribeye in beef I believe.
That's tenderloin, not loin, but similar. Jeffrey Lebowski this is what I do for pork loin. Rub with a good coating of below rub Rub: 1 1/4 cups brown sugar 2/3 cup sugar 3 tablespoons black pepper (coarsely ground) 2 tablespoons kosher salt (OR 1 tablespoon salt) 2 tablespoons ground ginger 4 1/2 teaspoons garlic powder 4 1/2 teaspoons onion powder 1 tablespoon dry mustard 1/2 teaspoons cayenne pepper 1 1/2 teaspoons ground cumin 1 1/2 teaspoons paprika 3/4 teaspoon dried thyme (crushed)\ Smoke at 225-250F for 2-3 hours until it reaches 140F. Remove and let rest for at least 30 minutes, then put in a 500-550F oven for 6-8 minutes.
Last week my wife came back from the grocery store with a 2.8 pound pork butt. This week, 4.5 pounds. By the time this virus ends I might achieve leftovers.
Got a butt marinating in mojo and stuffed with a bunch of whole garlic thats going on the egg tomorrow. Making black beans and rice + avocado salad to go with.
I'm new to this thread and apologize for any redundancy but looking for recommendations on a new grill. I'm having a custom kitchen built into my back patio with a grill counter that will include my BGE and a grill. A little overwhelmed doing the research and unfamiliar with quality brands. House has natural gas hookup. Thoughts on infrared? Since they are building a custom countertop to fit the grill I don't want to fuck up the purchase. Keeping it to 36 inches. TIA.
MHP makes solid natural gas grills. I don’t know if the technology has changed but was never a big fan of infrared. Seemed to break down faster
It's a much leaner cut, so it's not going to "pull," even at 205. I think it'd be tough as shoe leather at that point. I'd probably smoke it to 145 and then just chop it.
love the recipe but don’t think I’m cooking to internal 160 prior to adding glaze and cooking for more time?
Just pulled this guy off the smoker and tossed him in a cooler Fucker stalled what seemed like forever then just barely seemed to climb Probe slides in like butter, but one spot on the flat seemed a little tough We'll see how it turns out when I slice it up in a bit
My brain isn't working right because of the quarantine hangover, and I thought that was a picture of it after the cook and was very worried about you
There’s not much I like more than thighs over charcoal. 48 hours in the normal soy sauce, ginger, garlic, honey, red pepper flake. I’ve found over the last few weeks of quarantine that grilling/smoking really is my happy place.
Oh for sure. But the kids are begging for pulled pork and can’t find any butts. I may take one for the team and cut it in half, slice one at 140, and take the other half higher in attempt to pull.
I've had more trouble grilling/smoking on the BGE than any grill in my life. Saturday night I put 2 pieces of Salmon on the BGE and a pork chop. The salmon were right next to eachother and wrapped in foil. One was way overdone and one was undercooked. Does everyone's BGE have wildly varying temperatures like mine depending on spots? I start the fire just like every video I've seen on youtube says to do.
An official BGE video says you should leave it wide open for 7 minutes after starting it then close the bottom vent some and put the daisy wheel on top. I've been letting the fire get to a raging fire and then putting the wheel on and closing the bottom vent to a desired setting. Maybe I'll start doing my fires this way.
Yeah you only need to let the fire go for 5-10 minutes with the lid open, then put the plate setter in, close the wheel Some and the bottom vent some until it gets close to your temp.
You don’t have to host via Imgur FYI. Save you some time.... take pic with phone, copy photo (or even cut/edit) and then paste in here.
You don't even need to do that anymore Just hit the upload file button next to post reply. They changed their max file size so you can upload pics from phone
No. Personally, I use an electric starter to get the coals going, then take it out and let them light themselves with bottom vent closed (door open, screen closed), and lid up. For about 5 minutes. Once it’s going, close the top with the daisy wheel open and the petals fully opened (but the slide pulled close). Then, as it hits around 200-250, adjust daisy wheels accordingly. Temp control is hard, but it’s harder to cool it down than it is to heat it up. Starting low and adjusting upward if necessary seems to me to allow for more control. For reference, I cook steaks around 350-400, unlike some places saying 600. Highly recommend the book Smoke It Like a Pro about cooking on BGE. Great recipes and even tells you how to set temps. ETA: I plan for an hour to get the grill ready before putting the food on. 97% of the time
That sounds like a terrible idea. A pork loin is the equivalent of a NY Strip if it were a cow. It is a tender cut of meat, don't treat it like a chuck or brisket. You can do it like a prime rib roast, but don't go over 145 degrees and if you're smoking at a low temp, shoot for 138-140 and then pull it off to let it rest and then sear. tenderloin = filet mignon pork loin = strip
Going to Costco tomorrow morning to load up on whatever meat they have. Haven’t gotten the smoker going yet this quarantine, and it’s finally supposed to be nice enough tomorrow and Thursday to do this