I want the (almost) perfect Pork Loin
Posted 05 September 2013 - 05:00 AM
Posted 05 September 2013 - 06:36 AM
Edited by Matt Dalton, 05 September 2013 - 06:40 AM.
Posted 05 September 2013 - 07:56 AM
I typically inject with a small amount of my pork injection...enough to provide some moisture retention, but not enough to taste. Probably about 1/4 cup and mixed with a couple cups of apple juice. Pat dry and apply a nice rub. I really like Obie Cue's Sweet Rub BBQ Spice.
I then cook indirect in my kettle until it hits about 130 and pull it and let it rest for about 15 mins while I get my coals as hot as I can. I then sear on all sides until I get a nice crust and pull at 140-145. I then lest rest another 10-15 mins before slicing.
Comes out down right juicy.
Posted 05 September 2013 - 08:34 AM
1 parts Kosher salt
2 parts sugar
water (rule of thumb is 1 gallon to 1 cup of salt to 2 cups of sugar. You can scale up or down from here.)
2 Heaping table spoons of Simply Marvelous Cherry Rub or Spicy Apple.
Soak your Loin in this brine for about 4 hours.
Rub with the aforementioned rub of your choosing
Cook to an internal temp of 140 degrees
Let rest as you have done, slice and receive praise
Posted 06 September 2013 - 10:25 AM
Personally, I don't like to sear bigger cuts first. I do a 'reverse sear' to get lots of good smoke flavor and then sear at the end. I like the results much better.
Posted 06 September 2013 - 10:47 AM
Ahhh 300+ is the secret. Thanks for the tip.. I may pick one up tonight as I've been eating Tuna for most of the week after my very successful 2.5 day trip.
Posted 06 September 2013 - 10:50 AM
Do you sear in a hot pan on the stove after the cook or right over the coals?? Now that I have a GMG I could try that and just crank up the grill to 500 and sear it that way. I've always been concerned that I may over cook so should I pull at 125-130 and then reverse sear?
Posted 06 September 2013 - 11:58 AM
I do it all on my charcoal kettle. I take it to about 130 and let it rest about 15 mins while I let the charcoal get up to temp as much as possible and then put it back. By the time I am done searing all sides it is usually right where I want it.
Just need to figure out what works best for you and your cooker!
Posted 06 September 2013 - 12:57 PM
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