Ok, I asked these questions in the weber grill section about doing my pork loin tomorrow, but didn't get any answers....right now I have it in a brine as of 9:30 this morn....5.54 lbs and doing this on the weber kettle rotisserie. Got some cotton twine to tie and came up with trussing info on the net. I want to blot the loin dry, right? I found different views on this. Do I want to glaze this at any time in the cooking with a glaze, or not? And about how much time am I looking at start to finish?
help with my loin tomorrow
- Thread starter Deb
- Start date
Gary H. NJ
TVWBB Platinum Member
Phil Perrin
TVWBB Hall of Fame
No need to blot dry. Doing that to poultry skin helps get the skin better at low temps. As far as time goes,you might be looking at 45 minutes tops. Even with a brine,you don't want to over cook the loin. When the loin gets about 15-20* from your target temps,go ahead and glaze then,if you must. I hope this answers your questions and let us know how it turns out.