Pork Loin in Smokette question??

labbqMember

I've not tried a pork loin in the Smokette. I am tempted to cook on my Weber kettle since I know how it will come out. Cooking for 20, and don't want to ruin them. I like the fat slightly charred on the outside, and know I wont get this in the Smokette. Regarding moisture, I'm sure the Smokette will do better, but do you think there will be that much of a difference in such a lean cut? Also, should I brine them? Any idea how long they take for medium in the Smokette (4lb's each)? Appreciate all advice!! thx!!

5/19/059:31 AM

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tomMember

That is one of the few cuts that may even benefit from being pumped.

Like you,we usually grill them.

Brining usually helps and injecting is another approach.

I'd cook them as hot as the Smokette will run and pull them by 140ï¿½.

Wrap in foil with 1/4 cup apple juice ,each.

Your rub will give some color to the outside.

Another approach is to smoke them to 135ï¿½+,foil and hold until you are ready to serve.

Then have your kettle hot,slice to desired thickness, and finish a minute on each side.

Hope this helps a little.

5/19/059:43 AM

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Former Member

I have had good luck injecting and then grilling. Nice outside and really juicy. Quick to grill for a crowd also.

5/19/059:56 AM

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