Pork loin and kraut

[Schaefd2]

Nothing special here except it turned out WAY better than my wife or I expected. I put so little effort into this, I don’t know how it turned out this amazing. It was half of a simple, unseasoned pork loin (the half with the tenderloin), cooked indirect with an extra full chimney of Weber briquettes. No smoke, no rub, no injection or anything.

It took about 1.5 hours to reach a temp of 205 and it pulled apart so easy. Add some premade kraut, yellow mustard, and my Great-Grandma’s Smashed Potato Salad, and my wife and I were feasting gloriously.

I don’t think I’ll ever try hard to cook something again!!








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[Darko]

Hell yeah! That's good eatin'

[kettlebb]

☝️what he said!


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[mhiszem]

Looks amazing. Great plating.


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[HoosierKettle]

That’s really cool. I’ve never done a loin that way from fear of drying out but yours certainly looks juicy and good.


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[LightningBoldtz]

how did that not dry out?

[Schaefd2]

I honestly don’t know. You can see the juicey pool under the loin in this pic.



My best idea is that the freezing temps helped keep the heat low (about 300-350), despite having a full chimney of Weber. But it was definitely anything but dry.


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[BBQFiend]

Did you just let the temp of the grill do whatever to?  NM, saw your last post.

[Schaefd2]

Did you just let the temp of the grill do whatever to?  NM, saw your last post.

For the longest time, I grilled with no thermometers or anything. But lately, I’ve started using a hockey puck shaped thermometer that I lay on the grate near the meat.  However, this cook, I slipped back into old habits because I didn’t want to make another trek through the snow to my shed to get the thermometer.


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