Pork Loin Question- Keeping Hot?


 
C

Chris in Mi

TVWBB Member
Christmas Eve my wife is planning on a pork loin for dinner. The big issue is mass is at 4:00, lasts almost an hour, with about a 20 minute drive home. And to get seats we need to be there by 3-3:15.

SO.... if I use the wsm, will the cooler trick keep the pork loin warm enough if it finishes around 2-2:30??? We have some re-usable heat packs for snowmobiling I could put in the cooler as well, plus towels???

Otherwise it is being cooked in the crockpot!!! GASP!!!

Any other thoughts? Cook for 1-2hrs in the wsm, then crock pot? Would that be a safer bet?

I have considered letting the wsm run while we are gone, but.... not sure I feel comfortable on that. BUT, how different is it compared to running all night while sleeping if I look at it that way??? Still a small consideration though pending what the weather is.

TY for the help!!!
 
Since you are doing a pork loin, you could pull it a little early around 110degrees. Double wrap in HD foil and place in the oven (yes I know that is a dirty word) with the oven set at warm.
 
Not sure how hot those reusable packs get, but I have a few thin bricks (landscape pavers, really) that I wrap in foil, throw on the gas grill for 20-30 minutes, and put in the bottom of the cooler (on top of an old beach towel, so they don't melt the bottom of it!). Those work great. If those heat packs don't get up to about 175-200, they're probably not going to help much. Sure, they'll keep your hands, feet, or butt warm on a snowmobile, but none of those are a pork loin.

Also, if you weren't already planning to, I'd strongly advise brining. I always brine loins, whether cooking whole or slicing into chops. It buys you a bit more wiggle room to keep it from drying out while holding it. Also, the extra moisture will help it retain heat better.

Good luck!
 
Actually, another option (if you have one) would be a cast iron dutch oven. That's what I use for my New Years Pork & Sauerkraut. Incidentally, that recipe is the one time I don't brine pork loin. With the amount of salt it's getting from the 'kraut, a brine would be overkill. Even if you're doing a more traditional seasoning on the loin, parking it in a DO, with the bottom lined with thick sliced onions and a bit of pork or vegetable stock will keep it pretty warm. In fact, I'd probably put that on the lower grate in the WSM the whole time the loin is going, then move it into the DO and put the whole thing in your indoor oven on low. A DO with a self-basting lid (has a bunch of little spikes that make it look a bit like a medieval torture device) would work best, but anything heavy, dense with a tight-fitting lid will do.
 
TY for all the ideas!!!! Have a few to "chew" on. I know, that was bad!!! Lol

Pulling at about 100-110* may be the choice as Bill suggested, or some heated bricks in the cooler as Chad suggested. Those heat packs aren't super hot, just considered them as it would help a little (or maybe hurt???).

I haven't brined a pl before, but may try it this time because of the situation.

As for cooking some steaks, not sure we would do that as we usually have prime rib on Christmas Day. I wouldn't complain, but my wife and her parents may object a little. Plus, we do have a couple pl's at the moment from a whole pig we got back in Feb. Shoulders are gone, otherwise I would suggest pulled pork.

TY again!!!
 
Chris in Mi said:
I haven't brined a pl before, but may try it this time because of the situation.
Click to expand...

Once you do, you'll be hooked. This page is a great overview, and this video explains how brines work in a more scientific (and entertaining) manner. A basic salt/sugar/pepper brine is fine, but I like incorporating other flavors. Apple juice/cider is a natural with pork, and some fresh or even dried herbs (rosemary is popular with pork) are always good additions. Or, keep the brine simple and add the herbs & spices as a rub just before cooking. Just be sure to exclude salt from the rub since the meat will already be salted from the inside.

However, given the importance of this meal and the relatively low cost of pork loin (our local warehouse store has it for $1.49/lb), doing a test run ahead of time (with a smaller cut of meat) might be a good idea.
 
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