Pork Loin On The Pit Barrel ?

[ChrisD46]

Local store has half Pork Loins (not the smaller pork tenderloins) on sale ... Besides a rub of your choice - anyone have any tips for cooking a half Pork Tenderloin on their Pit Barrel Cooker ?

[akruckus]

Make sure you have a probe, those suckers can dry out pretty easy.  Also if you have a choice of halves, look for the half with the darker meat, that's a little more forgiving.

[pmillen]

I smoke pork loin like this, bone-in or deboned.  I quit letting it sit at room temperature because I don't think it made any difference, and it may reduce the smoke flavor.

And you can always slice the loin into boneless pork chops and grill them like this.

[ChrisD46]

Thanks for the replies - defiantly will use a probe to assure the right temp so it doesn't dry out !

[pmillen]

Chris, in your initial post you first called it a loin then switched to tenderloin.  In my answer I went with loin.

Was it truly a half loin?