8 Lb Boneless Pork Loin

[chris1237]

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

 

[chris1237]

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

 

[Bruce B]

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.

 

[ScottyDaQ]

Yeah, Stuff it ! :grin:
Ask Cappy for presentation tips on how to properly stuff it.

 

[Captain Morgan]

Can't find the pic anymore. All I can say is, it don't take much to
stuff one.

 

[Guest]

Here are a couple ideas for stuffed pork loin. Sorry Cappy. :!:

 

[Captain Morgan]

Ah yes...couldn't show it to anyone, but ate off of it for a week.

 

[Captain Morgan]

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.

 

[Captain Morgan]

that sounds like it works for me...I'll try it soon.

 

[Finney]

Cook it on a rotisserie. :!: