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Author Topic: Rotisserie pork loin  (Read 1359 times)

edhead35

  • WKC Ranger
  • Posts: 773
Rotisserie pork loin
« on: August 04, 2013, 03:05:16 PM »
Brined in salt, sugar, pepper, thyme, rosemary. Rubbed with salt and pepper, and mustard.

Zucchini and corn in the drippings and a couple Applewood chunks for light smoke.

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bryanw21157

  • WKC Ranger
  • Posts: 650
Re: Rotisserie pork loin
« Reply #1 on: August 04, 2013, 03:17:15 PM »
Wow...looks great.  What was cook time and temp?

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The only thing better than BBQ is more BBQ
Black Performer -- 18-1/2" Coca-Cola OTS -- Mini WSM -- 18-1/2" WSM -- 1997 Blue OTG -- 2014 Jumbo Joe / WSM

pyrate

  • Smokey Joe
  • Posts: 21
Re: Rotisserie pork loin
« Reply #2 on: August 04, 2013, 03:36:47 PM »
i have to try this i got the weber spinner and did a chicken yesterday
think i liked smoked better
my smoked loin was dry, how did it come out

Why is the rum always gone

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edhead35

  • WKC Ranger
  • Posts: 773
Re: Re: Rotisserie pork loin
« Reply #3 on: August 04, 2013, 04:59:04 PM »
Quote from: bryanw21157 on August 04, 2013, 03:17:15 PM
Wow...looks great.  What was cook time and temp?
hovered around 400 for 40 minutes to an internal temp of 140. Perfectly medium with slight pink thru.
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edhead35

  • WKC Ranger
  • Posts: 773
Re: Re: Rotisserie pork loin
« Reply #4 on: August 04, 2013, 05:00:44 PM »
Quote from: pyrate on August 04, 2013, 03:36:47 PM
i have to try this i got the weber spinner and did a chicken yesterday
think i liked smoked better
my smoked loin was dry, how did it come out

Why is the rum always gone

Juicy as hell. Key is cook until 138 as your target. Pork should be pink slightly. Tricinosis dies at 126 or so so don't worry. You are well beyond the danger zone
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