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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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Pork loin
Greetings. Tomorrow I'm going to smoke an 8lb pork loin in my
cookshack smoketteII. I've looked high& low for the cooking times on Usenet & elsewhere & can't come up with a time......just the temp. I'm going to butterfly, flatten & roll this critter & smoke at 225°-250° till its 140° to 150° internally, then sit for 30 minutes. Any ideas on how long this will take. I need to plan the day so an approximate is great. TIA! Corky |
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Pork loin
"Roughrider50" > wrote in message ... > Greetings. Tomorrow I'm going to smoke an 8lb pork loin in my > cookshack smoketteII. I've looked high& low for the cooking times on > Usenet & elsewhere & can't come up with a time......just the temp. I'm > going to butterfly, flatten & roll this critter & smoke at 225°-250° > till its 140° to 150° internally, then sit for 30 minutes. Any ideas > on how long this will take. I need to plan the day so an approximate > is great. TIA! > Corky It will take about two hours. You can do it higher for a shorter time if you'd like. Since you are going to flatten and roll it, can I assume you will stuff and season it? I've done many variations with ham, pepperoni, prosciuto, assorted cheeses, garlic, oregano, etc. Depends on what I have on hand and what the mood at the time. -- Ed http://pages.cthome.net/edhome/ |
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Pork loin
On 13-Oct-2007, "Edwin Pawlowski" > wrote: > "Roughrider50" > wrote in message > ... > > Greetings. Tomorrow I'm going to smoke an 8lb pork loin in my > > cookshack smoketteII. I've looked high& low for the cooking times on > > Usenet & elsewhere & can't come up with a time......just the temp. I'm > > going to butterfly, flatten & roll this critter & smoke at 225°-250° > > till its 140° to 150° internally, then sit for 30 minutes. Any ideas > > on how long this will take. I need to plan the day so an approximate > > is great. TIA! > > Corky > > It will take about two hours. You can do it higher for a shorter time if > you'd like. Since you are going to flatten and roll it, can I assume you > will stuff and season it? I've done many variations with ham, pepperoni, > prosciuto, assorted cheeses, garlic, oregano, etc. Depends on what I have > > on hand and what the mood at the time. > -- > Ed I've done some pork loin roulades and posted the results. They cook way faster then what you would expect and my experience has been over cooking them. They take less then three hours in my pit. Like Ed I have done them with all sorts of stuffing. Shy away from dry type stuffing ingredients though. Avoid Prosciutto in particular. It just don't work with lean pork (Too dry unless you balance it with something moist). Olive spread works particularly well as it helps to maintain internal moisture. Cooked ham, Cotto salami, provolone, swiss and mortadella work well. -- Brick(Youth is wasted on young people) |
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