Let's Talk BBQ

FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: ChrisD46 on June 29, 2021, 03:48:32 AM

Title: Pork Loin On The Pit Barrel ?
Post by: ChrisD46 on June 29, 2021, 03:48:32 AM

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 ?

Title: Re: Pork Loin On The Pit Barrel ?
Post by: akruckus on June 29, 2021, 08:05:36 AM

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.

Title: Re: Pork Loin On The Pit Barrel ?
Post by: pmillen on June 29, 2021, 12:23:58 PM

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).

Title: Re: Pork Loin On The Pit Barrel ?
Post by: ChrisD46 on July 24, 2021, 02:09:12 PM

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

Title: Re: Pork Loin On The Pit Barrel ?
Post by: pmillen on July 24, 2021, 07:58:39 PM

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?