Stampede How To Cook Pork Loin

[Cokeman]

My wife bought this and we want to cook it this weekend. It’s about 15 pounds. We are having a party with about 10 people. How would you cook it? Would you cut it into 2 or three pieces? Would cooking it all be too much?

 

[Motodad1776]

That's the biggest pork roast I've ever seen, and I would smoke it whole.

 

[Wslayer]

Do whole, inject with

little EVOO and your favorite rub to about 143°. Carryover will get you up there without drying out.

 

[Plumberguy]

Interested to see how this turns out, post pics!

 

[Cokeman]

Do whole, inject with
View attachment 16349
little EVOO and your favorite rub to about 143°. Carryover will get you up there without drying out.

What is EVOO?

 

[C. Keeper]

What is EVOO?

Electric Vehicle On Order
Or
Extra Virgin Olive Oil

 

[Motodad1776]

I no longer use olive oil, my go to now for last few years is avocado oil.

 

[Jim6820]

What is EVOO?

Extra Virgin Olive Oil.

 

[Cokeman]

How long would something like this be expected to cook?

 

[Roaniecowpony]

You might think about smoke-sear-foil. Once it's foiled, put it in your oven. No sense burning pellets on foiled meat unless it’s a show.

I stopped using oil after Harry Soo's advice indicated oil sealed pores from smoke. He uses Worcestershire sauce to bind rub. I don't really like it, so I use soy sauce or Dale's Steak Seasoning sauce to bind rub. Both will help promote bark .

How long to cook is hard to even guess without knowing what temperature schedule you plan on and how/if you sear. That being said, I'd put it on smoke right out of the fridge. Cold meat takes smoke fast and gives you longer time to smoke than room temperature meat.

 

[Wslayer]

use soy sauce

Have tried, Not a fan of the additional salt and don't care for the low sodium. Mustard is a good choice also.
Agree with the cold meat = longer smoke time.

 

[DesertRat]

I’ve always rubbed my meets with mustard just to hold the rub. Never used oil although I’ve seen Olive oil recommended. I don’t see mustard being mentioned lately. Any comments on the use of mustard to hold the rubs? and I just realized I’m kind of hijacking the thread. Apologies.

 

[Pacman]

My two cents is if the meat is not tacky enough to hold the rub, then you can use pretty much anything. I I've used cider vinegar with a little soy sauce, Worcestershire, sunshine mustard, and even used a little mist of water a few times. It all works fine. None of the slathers are really intended to add flavor. You're just assisting in getting the rub to stick to the meat. The rubs with a high salt content will extract some moisture from the meat and actually glue on the rub if let to sit for a while.

 

[Roaniecowpony]

Even water works. I've used mustard as well. Last time I put mustard on ribs to hold the rub, I didn't like the taste it introduced. Everyone has a favorite method. No right or wrong way.

 

[Cokeman]

No one has a guess on cooking time at whatever temp?

 

[C. Keeper]

Extra Virgin Olive Oil.

Thanks for the clarification, I was about ready to order an electric vehicle.

 

[Roaniecowpony]

No one has a guess on cooking time at whatever temp?

https://www.gourmetfoodstore.com/me...es-chart-16317?af=avant&avad=220733_a292c2041

https://www.foodsafety.gov/food-safety-charts/meat-poultry-charts

https://health.icalculator.info/cooking-time-calculator.html

https://amazingribs.com/more-techni...cooking-science/what-influences-cooking-time/

 

[Roaniecowpony]

I'm going with 3-4 hours @ 300F to get to 145F

 

[Chief_USN_Ret]

Pork Loin will cook pretty fast.
standard 5lb loin
Smoke Temp: 225°
cook time: 2 - 2 1/2 hrs.
Inter Temp Target: 145°

Use that as your standard. Loins are lean.. so don't go too high on the temp, better to low/slow cook it (IMO/Ex).

 

[Pete6737]

My input is to smoke the whole thing, 300 degrees. The rub of your choice. Pull off the grill when the center is 143 as previously suggested. It’ll rise up to 4-5 more degrees. Perfectly juicy in the center. Not too dry but well done in the ends for those who prefer that doneness. Rest….Don’t cut it until the temp drops at least one or two degrees. Time? I’m guessing at 15-20 minutes per pound at 300 about 4-5 hours. I’m curious about the timing so let us know how long it took. Show pics!