Pork Loin...Grill, Smoke, or Rotisserie?

[TXFlyGuy]

Bought a large pork loin at Costco, at half off.
Never cooked one before.
What is the best method on the Kettle?

I appreciate any advice that you have to offer!

[watkinsb87]

I have smoked and grilled them and I prefer to grill them. Marinate and season to your preference, sear it, and let it finish to your desired temp indirect. It's not bad smoked, but leaner and tends to dry out.


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[TXFlyGuy]

A bunch of videos on YouTube, many showing bacon wrapping.
It seems that the bacon would prevent the wood smoke from getting into the loin.
And will the bacon overpower the loin?
I think if you pull the loin off the grill at 140 F, you will not dry it out.

[bbqking01]

I've done several pork loins in the past. They are great wrapped in bacon...if it's a large one...that's a lot of bacon. I also have butterfly cut one and stuffed it with randomness. I like cutting about 3/4 of the way through one and stuffing it with berries(raspberry are really good). I don't recommend citrus, it turns kind of bitter. You will need to tie it shut though if you stuff it.




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[acast285]

https://r.tapatalk.com/shareLink/topic?url=https%3A%2F%2Fweberkettleclub%2Ecom%2Fforums%2Findex%2Ephp%3Ftopic%3D46943%2E0&share_tid=46943&share_fid=63141&share_type=t&link_source=app

I do them pretty often, lots of options out there!

[acast285]

https://r.tapatalk.com/shareLink/topic?url=https%3A%2F%2Fweberkettleclub%2Ecom%2Fforums%2Findex%2Ephp%3Ftopic%3D47459%2E0&share_tid=47459&share_fid=63141&share_type=t&link_source=app

Here's another favorite!

[TXFlyGuy]

Hey Guys -
Thanks for all of the great ideas! I have a fairly large (long) pork loin, so might wrap half with bacon, and do the other half naked.

[bamakettles]

I have more luck with smaller pork loins.  I'm cooking one tomorrow, bacon weave indirect using slow n sear, kettle temp target 350F - 375F to IT of 140F.  Rub on the loin and again on the bacon.  Yields crispy bacon and tender juicy inside.  Going to roast an elephant garlic from a fellow WKC member and make garlic mashed potatoes also indirect on the kettle.


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[SMOKE FREAK]

All three are good options.
I spin em and slice em thin as possible for sandwiches.

[AZ2FL]

I prefer to trim and butterfly an 8/9" piece of pork loin. Stuff with pepperoni, Swiss cheese and sliced dill pickles. Grill until IT is 142-145.

You can also cure loin and make smoked Pork loin bacon ( Canadian bacon)

Loin trimmings are saved and added to pork shoulder when making homemade sausage.

[AZ2FL]

All three are good options.
I spin em and slice em thin as possible for sandwiches.

I've done it a few times. It makes for inexpensive sandwich meat.

[AZ2FL]

I have more luck with smaller pork loins.  I'm cooking one tomorrow, bacon weave indirect using slow n sear, kettle temp target 350F - 375F to IT of 140F.  Rub on the loin and again on the bacon.  Yields crispy bacon and tender juicy inside.  Going to roast an elephant garlic from a fellow WKC member and make garlic mashed potatoes also indirect on the kettle.


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Sounds good Greg, I've not tried a bacon weave on a pork loin. I might have to give it a try.

I purchased 16lbs of loin today at Sam's. Most will be made into Canadian bacon.

Cheers

[bamakettles]

I prefer to trim and butterfly an 8/9" piece of pork loin. Stuff with pepperoni, Swiss cheese and sliced dill pickles. Grill until IT is 142-145.

You can also cure loin and make smoked Pork loin bacon ( Canadian bacon)

Loin trimmings are saved and added to pork shoulder when making homemade sausage.

Great ideas Robert, and those look awesome!


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[TXFlyGuy]

Hmmmmm.....Canadian Bacon. Never thought of that!