Pork Loin - grilling time and temp?

[destrekor]

I'm seeing conflicting advice on the holiest of sources [the interwebs].

What sayeth you, ATOT? Should pork loin be grilled hot and fast? Or low and slow?

We've normally used a slow cooker in my family, but I'm interested in doing a dry rub in my Weber kettle.

I've seen some suggestions that fast and hot = keeping juices locked in.

But I've also seen that slow and low = juiciest and most tender.

I know that's the rule for cuts like ribs and brisket, which are chock full of connective tissue that needs to be broken down. But pork loin has little connective tissue in comparison.

I was initially thinking of trying to do around 250ºF for awhile until the middle hits about 145ºF. Indirect, "smoker" style with coals in one of two layouts: on one half, with water pans on the other side and the meat over that; or coals on both sides with a gap in the middle, where the water pans would sit, with the meat over that again. Both would call for a different orientation of vents but that's a given.

If I went that route (slow and low), I'd also add some wet wood chips.

edit:

I should add that this is a 5.25lb loin.

 

[Spydermag68]

I have made this and it is great.

http://amazingribs.com/recipes/porknography/stuffed_pork_loin_roast.html

 

[NikolaeVarius]

You idea is fine. Low and slow isn't always done to melt connective tissues, its so that the outside doesn't become overcooked before the inside reaches temp.

After you get the the inside to 135, you can always finish it off in a 500 degree oven and get it to 140 before taking it out.

 

[Howard]

Loin? Remember to brine it.

EDIT: Don't wet your wood chips.

 

[zinfamous]

I put pork loin in my sous vide @135-140 F for about 2 hours, then sear it hot and fast, the standard way. Season it before hand and you don't need to brine it.

It comes out perfect. If you don't have a sous vide....then don't bother with loin, I say. (I've fucked it up so many times when I don't do this )

 

[Hinda65]

salt and pepper and sear in a smoking hot cast iron pan to get a crust...then finish in the oven or grill.... I like to go to 150 internal temp then rest it

 

[Spacehead]

Similar setup to what you are thinking & this is for a 2.5-3lb loin. Scroll down to step 5 & 6 for grilling setup.
http://www.bbqu.net/season3/311_4.html#tennessee_pork

 

[Harrod]

I usually cook them in a bread loaf pan covered in foil in the oven, on the smoker I cook to temp with a probe, and don't soak the chips. I believe it's 165 degrees is the safe temp. Also let it rest for 30 minutes when you take it off.

 

[destrekor]

Loin? Remember to brine it.

EDIT: Don't wet your wood chips.

Ooops, you're right, I don't work with wood (apple wood chunks in this case) all that often, but now I remember I researched that a bit and did not soak last time I went this approach.


As for brine... I had no intention of that. :hmm:

 

[destrekor]

So the plan:

season with Pork Barrel BBQ rub (http://www.amazon.com/Pork-Barrel-BBQ-American-Seasoning/dp/B00EDQASI6) - got that at Costco a while back, love this stuff

inject with apple juice (Simply Apple - closer to an apple cider, much tasty!) - haven't decided yet what I'll mix in with the juice. Thoughts?

let sit for about 30-45 minutes before throwing on the grill

use weber kettle with coals on one side, water pan filled with some more apple juice (might go half and half with water... haven't decided yet)
one chunk of apple wood until it burns out and add another chunk as needed, just want a touch of smoke
aiming for about 275-300ºF. Figure at a 5.25lb loin, that should be a little over 2 hours.

 

[Ns1]

I put pork loin in my sous vide @135-140 F for about 2 hours, then sear it hot and fast, the standard way. Season it before hand and you don't need to brine it.

It comes out perfect. If you don't have a sous vide....then don't bother with loin, I say. (I've fucked it up so many times when I don't do this )

Pics next time please

 

[Iron Woode]

I bought me an 8lb pork loin roast, sirloin half.

I will be roasting that bad boy Monday with Yukon Gold potatoes, carrots and onions.

I have a nice seasoning combination for it that tastes great.

I roast it at 300F for about 3 hours.

one thing that also works great is fruit. I used a homemade strawberry jam and coated the upper side with it. That was one tasty pork roast.

:awe:

 

[TastesLikeChicken]

I usually cook them in a bread loaf pan covered in foil in the oven, on the smoker I cook to temp with a probe, and don't soak the chips. I believe it's 165 degrees is the safe temp. Also let it rest for 30 minutes when you take it off.

The USDA recommendation for pork loin temps used to be 160F but was lowered about 5 years ago to 145F. It's OK to have some pink in your pork and if you don't it's probably overcooked and dry.

Edit: btw, pork doesn't need to rest as long as beef. 5 - 10 minutes is usually fine for pork loin, depending on the size.

 

[destrekor]

I should have taken photos, but I was way too lazy.

I did what I intended.. and, holy shit, this was the best use of my grill, ever.

My injection:
1.5 cups Simply Apple juice
1 tbsp apple cider vinegar
1 tbsp Pork Barrel BBQ rub
1 tbsp dark brown sugar
a couple dashes of salt
about half a cup of water

shook that up, and ended up injecting about half of that. Next time I'll cut it all in half.

Ended up on the grill for about 2:30 hours. Let it rest about 20 minutes, I wanted longer but we were very impatient and hungry. A fair bit of juice escaped and pooled on the platter. I saved all of that to serve as a braise/marinade of sorts to pour over what will become of the leftovers: pulled pork.

Liberally applied the dry rub all over the loin, then performed the injection.
Cooked it over a half and half apple juice and water mixture in foil pans, using indirect heat from charcoal and a little apple wood. Ended up using three chunks over the duration of the cook.
Had some trouble dialing in the temperature for a little while, and ended up getting to hold to steady at about 280ºF. Started dropping in the second hour, had trouble with it and added some lump charcoal to try and boost the temperature. That ended up succeeding - took some time, but lifting the lid to take the temperature gave the oxygen boost the coals apparently needed. I definitely want to get a Chef Alarm, that will help to prevent unnecessary lifting of lids.

This was easily the best pork loin I've ever had. I could have better, I'm sure, but I haven't as of yet.

 

[TastesLikeChicken]

Most of that juice that "escaped" was likely from the injection. imo, injecting meat is like GnR and the Grateful Dead...highly over-rated.

 

[destrekor]

Most of that juice that "escaped" was likely from the injection. imo, injecting meat is like GnR and the Grateful Dead...highly over-rated.

Well based on the flavor and color, that's exactly what it was from. I get that much.

I've never injected meat before, and agree that it's not necessary. But it was absolutely delicious and worthwhile.

 

[zinfamous]

Most of that juice that "escaped" was likely from the injection. imo, injecting meat is like GnR and the Grateful Dead...highly over-rated.

fuck you, sir.

but you are a correct about the rest. I don't understand injecting. totally pointless.

 

[Ns1]

nm

 

[TastesLikeChicken]

fuck you, sir.

but you are a correct about the rest. I don't understand injecting. totally pointless.

It's clear that you do believe in meat injection.