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I want the (almost) perfect Pork Loin


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#1 Rob Ryan

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Posted 05 September 2013 - 05:00 AM

I have tried forever to make a juice Pork Loin. Looking here for recipes with no luck. I injected one last night. Smoked at 250 until internal temp was 120. Put it in foil pan with butter and apple juice and covered. Pulled it at 145. Let rest 20 minutes. And the thing was dry. Anyone have ideas on how to make one not dry.

#2 Andrew Soto

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Posted 05 September 2013 - 06:29 AM

Maybe try a basic brine with a little injection right before cooking, then finish off just like did.

#3 Matt Dalton

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Posted 05 September 2013 - 06:36 AM

I cook indrect and don't foil I also inject with my regular pork injection preferably overnight..pat dry and apply rub..cook and let bark form(this step is dependent on temp and time)once bark is set start basting every 20 min with a mixture of one stick of melted butter,1/2 cup brown sugar and a few TBLS of your favorite sweet rub..brush on every 20 min until internal hits 143-145..tent for 10 min then slice and serve..hope this helps

Edited by Matt Dalton, 05 September 2013 - 06:40 AM.


#4 Adam Hollman

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Posted 05 September 2013 - 07:56 AM

I love pork loin. One of my favorite things to cook and is very reasonably priced too.

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.

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#5 Stephan Franklin

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Posted 05 September 2013 - 08:34 AM

Here is what I do. I do a brine of white sugar, kosher salt and water.

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

#6 Steve Wilson

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Posted 05 September 2013 - 10:05 AM

How many of us are now cooking a pork loin for dinner tonight. Man that looks great. Thank You Guys

#7 Stephan Franklin

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Posted 05 September 2013 - 12:51 PM

Here is a Cherried one:

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#8 Rob Ryan

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Posted 05 September 2013 - 12:54 PM

Good thing I got a 2 for 1 special on my loin. Back to the drawing board

#9 Stephan Franklin

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Posted 06 September 2013 - 09:07 AM

Here is a rack, yes this one was so good you would hurt yourself trying to eat it all, lol!

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#10 Andrew Soto

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Posted 06 September 2013 - 09:27 AM

Damn, that looks so good!

#11 Abel Tirre

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Posted 06 September 2013 - 10:11 AM

Wow those look great. Does anyone try and do a quick sear prior to smoking to get a little more bark on the outside?

#12 Adam Hollman

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Posted 06 September 2013 - 10:25 AM

View PostAbel Tirre, on 06 September 2013 - 10:11 AM, said:

Wow those look great. Does anyone try and do a quick sear prior to smoking to get a little more bark on the outside?

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.

#13 Stephan Franklin

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Posted 06 September 2013 - 10:44 AM

No Searing of big meats for me. I like what I get cooking at higher temp 300+

Edited by Stephan Franklin, 06 September 2013 - 10:44 AM.


#14 Abel Tirre

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Posted 06 September 2013 - 10:47 AM

View PostStephan Franklin, on 06 September 2013 - 10:44 AM, said:

No Searing of big meats for me. I like what I get cooking at higher temp 300+

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.

#15 Abel Tirre

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Posted 06 September 2013 - 10:50 AM

View PostAdam Hollman, on 06 September 2013 - 10:25 AM, said:

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.

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?

#16 Adam Hollman

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Posted 06 September 2013 - 11:58 AM

View PostAbel Tirre, on 06 September 2013 - 10:50 AM, said:

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?

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!

#17 Rob Ryan

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Posted 06 September 2013 - 12:57 PM

View PostStephan Franklin, on 06 September 2013 - 09:07 AM, said:

Here is a rack, yes this one was so good you would hurt yourself trying to eat it all, lol!

Posted Image
OH DAMN THAT LOOKS GOOD. Detail?????? Cut of meat (Loin with legs) and times and temp. I have a lick mark on my screen

#18 Stephan Franklin

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Posted 06 September 2013 - 01:22 PM

This is a bone in pork loin. You simply follow the directions above in post #5 and #13 8)

#19 Stephan Franklin

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Posted 06 September 2013 - 01:24 PM

View PostStephan Franklin, on 06 September 2013 - 01:22 PM, said:

This is a bone in pork loin. You simply follow the directions above in post #5 and #13 8)


p.s. Big meats and going by time will get you in trouble. You go by feel and/or temp.

#20 Derrick Galiste

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Posted 06 September 2013 - 04:01 PM

Try to pick up a bunch during the holidays at Costco in the rack form.
Brine is the trick.




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