8 Lb Boneless Pork Loin - BBQ Central

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Old 08-03-2006, 06:40 PM   #1
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Rub her down. Toss on the pit 250-275. Cook till 150-160. I have done it this way a few time and it always comes out good. When it is done Ill glaze it with http://dannysbbq.com/recipes.asp?rid=56
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Old 08-03-2006, 06:41 PM   #2
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Rub her down. Toss on the pit 250-275. Cook till 150-160. I have done it this way a few time and it always comes out good. When it is done Ill glaze it with http://dannysbbq.com/recipes.asp?rid=56
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Old 08-04-2006, 06:21 AM   #3
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Jersey,

Pork Loin is a very lean cut of pork and can be done on your Gator or grilled on a kettle. The main thing you have to be cautious of is overcooking it. I usually take mine to an internal of 145 and then let it rest, the temp will rise about another 5 degrees.

I'm not saying Chris is wrong only that this is the temp that I have found to produce the best product IMHO.

Check the recipe section also there are several threads on pork loin.
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Old 08-05-2006, 06:48 AM   #4
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Yeah, Stuff it !
Ask Cappy for presentation tips on how to properly stuff it.
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Old 08-05-2006, 07:55 AM   #5
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Can't find the pic anymore. All I can say is, it don't take much to
stuff one.
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Old 08-05-2006, 08:46 AM   #6
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Here are a couple ideas for stuffed pork loin. Sorry Cappy.
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Old 08-05-2006, 08:48 AM   #7
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Ah yes...couldn't show it to anyone, but ate off of it for a week.
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Old 08-05-2006, 11:03 AM   #8
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Kettle direct. Loins don't have the internal fat, so attempting to get to a rendering stage will result in a dry loin. Sear it, bring it up to 140, let it rest under a foil tent till 145 or so....it'll have a little smokey flavor
on the outside, and a moist inside.
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Old 08-05-2006, 12:46 PM   #9
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that sounds like it works for me...I'll try it soon.
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Old 08-06-2006, 04:32 PM   #10
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Cook it on a rotisserie.
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