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Pork Loin On The Pit Barrel ?

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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?

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