Pork Loin on a Fatboy Question

[firefighter4634]

A few question about pork loin's on the Fatboy.

1) How many will fit. A friend says there is no way I can cook 60 lbs of loin. I am thinking I should be able to put three per rack or a total of 12?

2) I usually cook these on the BGE at 350 deg. indirect. Should I shoot for around 325 to 350 on the Fatboy?

3) I have read about not using water in the water pan. I know this will help to cook hotter, but won't it make the water pan really messy. Should you line it with foil or a large drip pan. Also what other reason's are there for not using water.

4) Any other tips for doing pork loin would be great!!

I am wanting to cook these for a friend this weekend for a party. He wants 60 lbs of loin and I am pretty sure it will fit just wanted to ask those that have used the BWS for longer than me.

[boar_d_laze]

I'm pretty new to the Fatboy universe, but have done a lot of pork loin on other smokers. I generally smoke them at around 250, and haven't had any problems with that as a cooking temp.

Do you feel you get something special by cooking at a high temp? What?

Whether this is true with a Fatboy I can't say, but other "charcoal for heat and chunk for smoke" cookers have trouble with really hot fires because the chunk burns too fast and acrid. Generally, you want a more controlled, smoldering burn; and I doubt a Fatboy is different. Stick burners, on the other hand, are not the same.

Can't comment on quantities.

Good luck with your cook,
BDL

[firefighter4634]

I had read in the past that pork loin in general likes to be cooked at higher tempts. But I have also cooked them on the BGE at 250 deg. and really haven't noticed any difference. I think the big thing is to not over cook them, I usually pull mine off at around 145 deg I.T.

Have you ever tried to brine pork loin? I would like to experiment with it, just do not want salty tasting food.

[rockinswinebbq]

I cooked two pork loins yesterday. THey weighed roughly 4.39 lbs a piece before cooking. I cooked them for about 2.5 hours at 240 degrees. Cooked to an internal temp of 155. i then wrapped in foil and let rest for 2 hours. They were very juicy and tender. You could cut with a fork. This is only my second cook on my fatboy but I am very satisfied so far.

[boar_d_laze]

I find loin chops brine well, but that loin roasts (and whole loin too, of course) inject a lot better than they brine. You don't have to deal with over salting from going too long and/or too strong in brine; with washing the flavor out of the meat and getting it too watery from going too long and/or too weak; with not have enough of an effect by going too weak or too short.

Injecting is much easier to control in terms of amount of liquid and amount and type of flavor. For instance, southerners like their pork sweet and fruity, but out here we're as apt to do something with wine as with apple juice.

BDL

[firefighter4634]

I find loin chops brine well, but that loin roasts (and whole loin too, of course) inject a lot better than they brine. You don't have to deal with over salting from going too long and/or too strong in brine; with washing the flavor out of the meat and getting it too watery from going too long and/or too weak; with not have enough of an effect by going too weak or too short.

Injecting is much easier to control in terms of amount of liquid and amount and type of flavor. For instance, southerners like their pork sweet and fruity, but out here we're as apt to do something with wine as with apple juice.

BDL

Sounds like a good idea, I will have to give injection a try. Do you have some recipes for injection that you like to use on your pork loins?

[boar_d_laze]

1 cup boxed or home made chicken stock
1/2 cup peach schnapps
1/2 cup white grape juice
1/2 onion, coarsely chopped
1 garlic clove, sliced very thin
1 tbs fresh ginger, cut in thin coins
(Optional) 2 or 3 rough chopped anchovy fillets
(Optional) Sprig each of fresh thyme and rosemary
1 - 2 tbs rub (any pork rub you like, as long as it isn't too dark colored); or, 1-1/2 tbs table salt + 1 tsp fine ground white pepper
1/2 stick butter, cut in four pieces

Combine the stock, schnapps, grape juice, onion, ginger, and garlic in a sauce pan. Add the anchovies and thyme if using. Bring to a boil, reduce to a simmer, and allow to reduce by 25%. Add 1 tbs of the rub and taste for salt. If the injection marinade needs more salt, add it by adding more rub, or you can just add regular salt and white pepper.

Strain the solids out of the inject and discard them. Return the clear, strained liquid to the pan. Over a very low fire, whisk in the butter piece by piece.

Allow to rest until cool enough to handle, inject the loin generously. Truss, rub and smoke as usual.

For dessert: Grilled peach shortcake, garnished with ginger cream.

Note: You want to keep pork injects light colored or they'll stain the meat.

Hope you like,
BDL

[RickC]

Mmm...mmm, this sound great. I'm going to try this on my next days off.

[firefighter4634]

Thanks BDL. Sounds yummy I will give a try on my next pork loins.