Need ideas on a large pork loin - BBQ Central

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Old 04-08-2008, 09:19 AM   #1
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Need ideas on a large pork loin

My mother-in-law sent my husband home with a large pork loin. Just guessing, but I didn't see any bone in it, so I would think it would be similar to a large boneless loin roast?? Hubby called it a tenderloin, but it's way too big for that (I think). I don't know how many pounds it is, but it was around $32.00 and I would estimate it to be 6-8 inches in diameter.
I've looked around online, and this is what it resembles

So, how do we go about cooking this bad boy? We want to do it on the smoker, but I don't know how to do it. Any tips? We've got a marinade that we like when we do country style pork ribs. Would that be appropriate here? Do you cook it whole or slice it first? What internal temp am I looking for?

Sorry for all the questions. I did a search, but didn't have much luck.
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Old 04-08-2008, 09:26 AM   #2
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Deep Fry it

http://www.bbq-4-u.com/forum/viewtopic.php?t=12057
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Old 04-08-2008, 09:27 AM   #3
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I actually saw that thread when I was doing my search. Unfortunately, we don't have access to a fryer. We'll have the smoker going while we do some briskets and ribs.
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Old 04-08-2008, 09:33 AM   #4
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I should have added that we will be camping when we cook this, so all we will have is our large smoker, a charcoal grill, and the tiny oven inside the camper.
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Old 04-08-2008, 09:35 AM   #5
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Grilling is a better aplication then smoking...for a pork loin..I would go with the KISS method...just hit it with some rub...and toss a chunck of wood on the fire....
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Old 04-08-2008, 09:45 AM   #6
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Hey Allison.

Good to see you back. I have been wondering where you were.

Hope all is well.
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Old 04-08-2008, 10:01 AM   #7
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Allison,
You can also do a "Reverse Sear" with the loin you have. Rub with your favorite rub or seasonings, cook indirect at 250-275* until it reaches 125*, remove from the grill and tent with foil. Then crank your heat to the 450* range and finish with sear on all sides until you get to 140-145 degrees and then let rest for a minimum of 15-20 before slicing. The internal temp will rise considerably after you remove from the heat. If a little "pink" in the pork will not bother you or the folks eating it, I'd pull it at 140*.

If you decide to go with the pork chop route, I'd do it exactly as Stogie described.
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Old 04-08-2008, 10:52 AM   #8
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I also found doing thick chops easyest when deep fryin or grillin. As Stogie said theres more surface area for rub, seasoning and smoke to permiate the meat.

It'll cook faster too
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Old 04-08-2008, 11:06 AM   #9
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Quote:
Originally Posted by Stogie
Larry,

I forgot to tell Allison that my favorite rub for chops is YOURS!!! Keep up the good work!
Ahhh, thanks Kevin!
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Old 04-08-2008, 11:28 AM   #10
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Thanks for all the advice. This is not boding well for our invisions of "set it and forget it". (Well, not really forget it. We've just got our brisket and country style pork ribs along with the way our smoker acts to such a routine, that it doesn't take much effort. Not that effort is a bad thing - it's just that the adult beverages will be flying that day (actually for the entire week) and sticking to the uncomplicated is best for us.

I'm wondering how it would turn out if they were cooked similar to the way we cook our country-style pork ribs, but brining first.

I would envision cutting the loin into thick chops (maybe 1 1/2 inches or so). Brine for an hour or so (this would be the added step). Then prepare like we do ribs. Rub down and place in an aluminum pan (yep, we're pan cookers - do not like stuff cooked directly on the grate). Keep uncovered for the first hour or so with beer poured into the pan to keep them moist. Keep dribbling the juices on the meat - turn them over occasionally... cover with foil for another hour or two... remove foil, brush on some bbq sauce and cook until done, turning once.
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