Pork Loin Roast


 
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Darren Gaylor

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Can such a chunk of meat be cooked on a WSM? I'll be cooking one Christmas day and wouldn't mind giving the oven the day off.

Merry Christmas,

Darren
 
Absolutely. Consider brining first using your favorite recipe or one of the basic brines described on the All About Brining page. Use your favorite smoke wood like oak and a little hickory, or just a fruit wood like apple. Cook at 250-300*F to an internal temp of 145*F, maybe 1-1/2 to 2-1/2 hrs depending on the size of meat and cooker temp. Remove from cooker and let rest 15 minutes under loose foil as residual heat carries the finished internal temp to 150-155*F.

Regards,
Chris
 
If you want a special treat. Butterfly the pork loin and mix up some stuffing and add blue cheese. You can use a stovetop product and make one packet and add about 1/2 pound of blue cheese. Use more or less cheese for your taste. Roll the loin back up and secure with string. Cook as Chris says above. I'ts wonderful.
Jack
 
Thanks, guys. Now if I can get it assembled in time on Christmas day..... "Sorry kids, Daddy's gotta build his BBQ before he can work on your toys."
 
Darren --

You the same guy postin' over on Ray Basso's Forum as "Weeble"?

If so, are you going to do up the New York Strip Roast on your new WSM? Sounds like a
great break from the yearly Prime Rib that everyone always does.

There were several recipe variations threaded onto that post that look most interesting. I am going to look into the availability of getting ahold of one of those puppies for Xmas Eve dinner for 12 of us. I will probably do it up on the gas grill, as I don't have time/money to do a practice run on the WSM /infopop/emoticons/icon_biggrin.gif

'Sides, their talkin' about 35 minutes at 350* -- not too sure about that. Won't even have enough time to heat up my reusable charcoal /infopop/emoticons/icon_wink.gif

So, if any of you folks are looking for a change of pace, take a look at the thread on KCBS forum titled "Whole New York Strip" -- mighty interesting!
 
Weeble=Darren

We're looking at the New York, or a roast pork with wild mushroom sauce. I

'm inclined to get a little practice on the WSM before I toss such an expensive cut on.

Maybe I'll be ready for the NY Strip by New Years.
 
I need some help here,guys. Wednesday I am going to smoke/cook a pork loin. The instruction booklet that came with the WSM says to cook a 5-6lb loin for 6 hrs. Chris says 1-1/2 to 2-1/2 at 250-300. Which is closer. I know size varies but not that much with this cut. As I am planning this for supper, I would like somethig a little closer
than 1-1/2 to 6 hrs. Hope it doesn't sound like I am whinnig. I'm not just confused.
Thanks in advance. /infopop/emoticons/icon_confused.gif

HAPPY NEW YEAR!!!!!!!!!!!!!!!!!!!!!!!!!!!
 
Pat,

I believe my numbers are accurate. Personally, I'd cook a pork loin toward the high end of that 250-300*F range, even as high as 325*F. At that temperature, it will only take a couple of hours to reach an internal temp of 145*F.

Note that the WSM manual makes no mention of internal meat temp or cooker temp. Don't pay too much attention to the owner's manual when it comes to the operation of the WSM. /infopop/emoticons/icon_wink.gif

Regards,
Chris
 
Pat,
I cooked a rack of pork on Christmas day (which I believe is a pork loin with rib bones), I cooked it at 325*F for a little over 2 hours (it weighed 5 lbs.)with no water in the pan until it had an internal temp of 160*F. It came out moist and flavorful. I recieved no complaints and had no leftovers. When I started I placed the rack right on the charcoal ring and seared all sides of it, then assembled the WSM and smoked/roasted it on the top rack. Thanks to Chris and Jim for their input, which probably saved me from ruining a perfectly good piece of meat by overcooking.
Good Luck, Don
 
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