Pork loin showdown

[Terry - bbqking]

A pork loin from Costco. Cut in half. One rubbed with yellow mustard and a sweet pork rub. The other rubbed with sriracha and a beef rub. A chimney of charcoal. Cherry chunks. I derecrcwith water pan. Removed when approx 145. The sriracha wa the winner. Spicey, with bold flavor. Really good.

 

[Rich G]

I'll take two slices of each, Terry!

 

[Michael Richards]

And the winner is?!?! I have the thundering longhorn beef rub and love the stuff. It was the first beef rub I ever bought, I have tried a few more expensive beef rubs and have always come back to the longhorn as my favorite.

 

[ChuckO]

Loins look perfect Terry. Critical to pull it at 140-145 because if it gets to 150, it's dry

 

[Peter Gallagher]

looking good!

 

[Joe T Gomez]

Will pork loin breakdown like port butt if you wrap it

 

[Terry - bbqking]

Will pork loin breakdown like port butt if you wrap it

The winner imo, was the sriracha. Slightly spicy with a bolder flavor. And I believe it would break down like pork butt. That’s how I started doing pulled pork years ago, before I did butts. If I remember right, it took a little longer, and was as moist as regular butt. So just add some sauce or liquid and that works.