PDA

View Full Version : Pork Loin Willkat98 style - - I think



Fatback Joe
06-29-2008, 06:14 PM
Since there is no complete method/instructions available for this method, I tried to do my best based on what I could gather from cave drawings, museum artifacts, and old posts from multiple forums

Took 1/2 loin and hit it with Plowboys Yardbird rub, smoked it with apple wood and the occassional spray with AJ, wrapped it in foil at 160 internal with a bit of AJ in there. Was real hard to let it cruise past the 150 point.........any how, let it cruise to 190, wrapped and rested for a bit and cut into it.

Very good........I had my doubts about taking a loin that high, but it was worth it, I will gladly do it again with a bit more tweaking to the method.......probably brine for a bit (just for flavor, it was plenty juicy) and limit the rest time, as I guess an hour would have been ideal wrapped an in the cooler.

No knife needed for this. Very good Bill...........now tell me what I did wrong in relation to the actual method.

Pics sucked, I think it looks dry in the pics, but man was it good, not dry a bit, I would recommend giving this a try to anyone.

http://usera.imagecave.com/jboyd04/Loin/Rubbed.JPG

http://usera.imagecave.com/jboyd04/Loin/Cooked.JPG

http://usera.imagecave.com/jboyd04/Loin/Slice.JPG




And just for Bill, the shot that tweaks me.........a piece with a bite out. :tap:

http://usera.imagecave.com/jboyd04/Loin/Biteout.JPG

Bbq Bubba
06-29-2008, 07:28 PM
As you know Joe, you CAN'T cook a loin past 150 and be any good....
Unless your doing it Bill's way!!
Nice job and you may have convinced me to try! :msn-wink:

Fatback Joe
06-29-2008, 08:03 PM
Yeah, I had to do it myself to be a believer........It really was good.

Willkat98
06-29-2008, 10:57 PM
No brine necessary.

Take one 4# (if Costxo shopper, cut one 8# in half) loin and dry rub

at 225*, bring to 175

Will plateu at 155+

Wrap in foil at 170ish and continue to 190*.

Throw in cooler 2 hours.

fall apart goodness.

Good luck, and thanks for trying!!

Willkat98
06-29-2008, 10:58 PM
PS. Joe, I Love You Man

flying illini
06-29-2008, 11:08 PM
I will try this. Love CostCo and did an 8 lber from there already to 150. Why not do the full 8 lber?

No brine necessary.

Take one 4# (if Costxo shopper, cut one 8# in half) loin and dry rub

at 225*, bring to 175

Will plateu at 155+

Wrap in foil at 170ish and continue to 190*.

Throw in cooler 2 hours.

fall apart goodness.

Good luck, and thanks for trying!!

Fatback Joe
06-30-2008, 06:43 AM
PS. Joe, I Love You Man

:blushing::blushing: I love you too. LOL

Willkat98
06-30-2008, 07:57 AM
I will try this. Love CostCo and did an 8 lber from there already to 150. Why not do the full 8 lber?

Its just easier for me to control with 2- four pounders instead.

Can't lift an 8#r off the grates as easily (for me, not necessarily for you)

Good luck

Fatback Joe
06-30-2008, 08:01 AM
That's funny........I heard you were an experience meat handler. :roflmaoha0:

Guess I was misinformed. :msn-wink:

PhillyMike
06-30-2008, 08:23 AM
oh the overtones....