Pit Cooking Forum
Low and Slow!
Welcome,
Guest
. Please
login
or
register
.
1 Hour
1 Day
1 Week
1 Month
Forever
Login with username, password and session length
Home
Help
Login
Register
Pit Cooking Forum
»
Barbecue
»
Pork
»
Pork Loin
Print
Pages: [
1
]
Go Down
Author
Topic: Pork Loin (Read 3287 times)
0 Members and 1 Guest are viewing this topic.
Randy
Registered User
Posts: 212
Barbecue is BBQ anyway you spell it.
Pork Loin
«
on:
August 09, 2005, 03:48:32 PM »
Ran the pit yesterday to roast a pork loin and a grocery store Smithfield ham. For these I run the pit at 325-350F using Oak & Hickory. Takes about 20 minutes a pound at this temperature.
Logged
Randy
Registered User
Posts: 212
Barbecue is BBQ anyway you spell it.
Re: Pork Loin
«
Reply #1 on:
August 09, 2005, 03:50:48 PM »
The pans underneath the ham and loin contains Mott's all natural apple juice. Since this is a vertical pit it catches the meat drippings also
«
Last Edit: August 09, 2005, 04:15:55 PM by Randy
»
Logged
DKM
Sir
Registered User
Posts: 152
It's Texas style
Re: Pork Loin
«
Reply #2 on:
August 10, 2005, 10:13:19 PM »
OK that looks really good.
Never cared for the apple juice though.
Logged
Just how many boards can I be on anyways.
Randy
Registered User
Posts: 212
Barbecue is BBQ anyway you spell it.
Re: Pork Loin
«
Reply #3 on:
August 11, 2005, 07:37:23 AM »
When I tried regular apple juice I didn't like it but the Mott's all natural seems to work better.
Randy
Logged
Print
Pages: [
1
]
Go Up
Pit Cooking Forum
»
Barbecue
»
Pork
»
Pork Loin