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BBQ Related Topics => BBQ Recipes => Pork Recipes => Topic started by: Quiggs on December 12, 2008, 09:08:47 pm
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OK, the wife asked me to cook pork loins for her company X-mas party. Now... I grill these all the time with good results but I want to use the bigger version (6 pounders) if possible and was wondering if WSM would kick out something nice.
I did a few on my el cheapo offset last year but they seemed a bit dry and we ended up using the meat in pozole soup with nice flavoring.
Anybody tried low and slow on these and kept them moist? I need to be able to slice, not pull, for serving 40ish peeps....
Quiggs
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Never have but I have a few in the freezer to try so I am awaiting your second try results...I do plan to stuff the ones I have.
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Dave,
Try cooking indirect at a higher temp (350). The WSM will work great for this. Loin is very lean and will dry out if cooked to a higher than 160 temp. I'd cook it to about 143-145 and then pull and tent w/ foil. It should have a slight pink to it once sliced, but that's OK. Pork quality nowdays is so far superior to what it was decades ago. The chance of getting Trichinosis are realistically, virtually nonexistent.
I'd say the toughest problem I've encountered is convincing people that a slight pink is OK in pork loin and that it is safe to eat.
Good luck.
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Dave,
Try cooking indirect at a higher temp (350). The WSM will work great for this. Loin is very lean and will dry out if cooked to a higher than 160 temp. I'd cook it to about 143-145 and then pull and tent w/ foil. It should have a slight pink to it once sliced, but that's OK. Pork quality nowdays is so far superior to what it was decades ago. The chance of getting Trichinosis are realistically, virtually nonexistent.
I'd say the toughest problem I've encountered is convincing people that a slight pink is OK in pork loin and that it is safe to eat.
Good luck.
You're absolutely right Crash. We cooked 6 whole boneless pork loins for a wedding a couple weeks ago. Took them to 145 and they were as tender and as juicy as they can be. We cooked them 18" over a medium/hot charcoal fire for about 45 minutes to an hour. Basted with beer and spices. Crispy outside and juicy inside. With a tented rest they went just past the pink stage so they didn't scare anyone...Perfect. Along with six of our briskets...people went nuts!!!
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Thanks Crash and Jay! Sounds like a good plan... I might do a practice run tomorrow...
Quig