Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: ChrisD46 on June 29, 2021, 03:48:32 AM
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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 ?
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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.
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I smoke pork loin like this (https://www.letstalkbbq.com/index.php?topic=13493.msg183771#msg183771), 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 (https://www.letstalkbbq.com/index.php?topic=24583.msg308370#msg308370).
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Thanks for the replies - defiantly will use a probe to assure the right temp so it doesn't dry out !
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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?