DivotMaker
New member
I cooked a 8 1/2 lb pork loin Sunday for sammies, and man, was it good!
It started with a loin from Sam's in Fayetteville, AR. Their meat dept is great! Prepared it with yellow mustard and a spicy pork rub the night before. (You can find the rub and sauce recipe here: http://smokinitforums.com/index.php?topic=715.0) Same rub/sauce combo that works great on Boston butt for pulled pork!
Let the two halves sit in the fridge overnight, snug in their FoodSaver bag (yes, vacuum-sealed). The vacuum environment makes the meat really absorb the rub!
Sunday, I threw the 2 halves in the #1 with about 4 oz of hickory and cherry, and cooked to IT 155 (about 2 hours). I had them ready earlier than planned, so I used Smokeasaurus's method of foiling and placing back in a 140 for a "hold." Worked great! Kept the loin in there for about 3 hours, with absolutely no degradation of moistness.
When it was time to eat, I unwrapped the loins, brushed on a light sauce coating, and threw them on the Weber 1000 for a quick sear. I love to reverse-sear pork loin; it doesn't cook long enough to get a good bark, so I reverse-sear to caramelize the rub and sauce...makes for a mighty tasty exterior!
Sliced for sammies with my new Victorinox Granton blade knife, it not only looked good, but tasted great (if I do say so myself) ;D
Here's the shots! I also included a triple-batch of my St Louis style sauce. Mmmm-mmmm!
It started with a loin from Sam's in Fayetteville, AR. Their meat dept is great! Prepared it with yellow mustard and a spicy pork rub the night before. (You can find the rub and sauce recipe here: http://smokinitforums.com/index.php?topic=715.0) Same rub/sauce combo that works great on Boston butt for pulled pork!
Let the two halves sit in the fridge overnight, snug in their FoodSaver bag (yes, vacuum-sealed). The vacuum environment makes the meat really absorb the rub!
Sunday, I threw the 2 halves in the #1 with about 4 oz of hickory and cherry, and cooked to IT 155 (about 2 hours). I had them ready earlier than planned, so I used Smokeasaurus's method of foiling and placing back in a 140 for a "hold." Worked great! Kept the loin in there for about 3 hours, with absolutely no degradation of moistness.
When it was time to eat, I unwrapped the loins, brushed on a light sauce coating, and threw them on the Weber 1000 for a quick sear. I love to reverse-sear pork loin; it doesn't cook long enough to get a good bark, so I reverse-sear to caramelize the rub and sauce...makes for a mighty tasty exterior!
Sliced for sammies with my new Victorinox Granton blade knife, it not only looked good, but tasted great (if I do say so myself) ;D
Here's the shots! I also included a triple-batch of my St Louis style sauce. Mmmm-mmmm!
