First TBE loin

[nylic76]

Last night I made a post about cooking time for a pork loin.  TMB, as well as others, answered.  Thanks guys.  I wanted to suspend the loin from the top of the basket, so I cut a rotisserie spit to 11 1/2 inches and used that to suspend it.  The loin was 8 1/2 lbs and was too long for the basket.  I cut 4 inches off and the problem was solved.  I rubbed it with canola oil, garlic, salt and pepper.  Cooked to 160* (yeah I know, should have pulled it at 145).  Did the FTC thing.  Four hours later, when we got back from church the IT was 126*.  It was too dry.  I guess cooking to 160 and wrapping for 4 hours caused it to overcook.  I just finished cooking the 4 inch portion I cut from the loin.  Added some Some Butt and pulled it at 145*.  Whoa, what  a difference.  Very good.  Lesson learned...pull all pork at 145 except butts for pulled pork which will go to 200-205.  I'll add a pic but will tell you the pic looks better than the loin tasted. 

TMB, did you ever design  something so that you suspend something in the chambr and not use th basket?

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[sliding_billy]

Looks real good.

[Pappymn]

Trial and error still makes for some good chow. You should have seen my last brisket

[ACW3]

Trial and error still makes for some good chow. You should have seen my last brisket

We'd love to see it, Pappy.

Art

[HighOnSmoke]

Loin looks good!

[TMB]

TMB, did you ever design  something so that you suspend something in the chambr and not use th basket?

Yep, give me a little time I'll find pictures.

[Saber 4]

As I've been told there's no mistakes just happy accidents that we get to try something other than what we planned. When I get side tracked and forget to pull my loin at 140-142, Pioneer Flour Mills Pork Gravy always comes to the rescue especially cubed up and put over some rice.

[TMB]

Here is a holder I use when I need to hold things in the middle of TBE

It's a rotisserie rod you can buy anywhere.  There cheap and very helpful

2nd picture is a bacon wrapped pineapple I did with the holder

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[Saber 4]

Handy looking apparatus, and bacon wrapped pineapple? Who'd a Thunk it!!!! I'm gonna have to try that for sure.

[Las Vegan Cajun]

Handy looking apparatus, and bacon wrapped pineapple? Who'd a Thunk it!!!! I'm gonna have to try that for sure.

X2 

[africanmeat]

Trial and error still makes for some good chow. You should have seen my last brisket

We'd love to see it, Pappy.

Art

yua me 2

[Pam Gould]

I have used Tommy's method with the rod and it's perfect. I also used big skewers to lay across the top of tbe or srg , with ribs hung on them. I got 4 hanging sets o' ribs..they were fabulous. Use anything you have.. a piece rebar works great too, just lay it across top and hang stuff.  Pam  .☆´¯`•.¸¸. ི♥ྀ.

[muebe]

Sorry to hear it ended up dry.

Always remember there is carryover cooking after you remove meat from the cooker. The larger the cut the more the carryover temp can be. And if you wrap it the it will rise more.

Pulling the meat at 10F lower than IT can help keep your meat closer to target temp.

I pull my pork loins out when they reach 140F and they usually hit close to 145F after resting.

Just a slight amount if pink and so moist/tender