Bone In Pork Loin

[fishfinder72]

Anyone ever done a bone in pork loin? Thinking about trying one and wanted to see if anyone had some input. Thanks

[Walleyehooker]

Are you smoking it? You can smoke them but they are lean and might come out dry unless you smoke it for an hour or 2 then wrap it in foil till done. You could cut it into chops and smoke them.

[fishfinder72]

I'm thinking slow charcoal grilling it whole and then cutting into chops when done.

[Walleyehooker]

That should be OK. A good thermometer and watching the internal temp will make sure you don't under or over cook it.

[OnAFly]

I smoke the boneless ones to 130F with heavy apple or cherry smoke, then let it cool and cut to chops. I then throw those on the grill to sear a little bit. They turn out pretty good that way. Bone-in should be similar.

A probe thermometer is a must IMO

[Leaky]

I'll 3rd the meat thermometer and cook indirect with the charcoal. You don't want that loin to get past 145 and it'll cook faster than you'd think. I would put a nice rub on and let it get to room temp. Wrap er up in bacon and pull it off the grill at 140 if you are not going to cut into chops. Let it rest under foil for about 20 minutes and it should come up to 145. Good eats!!

[fishfinder72]

Thanks for the input guys. I do have a digital thermometer and will be watching grill temp. Was thinking around 225° - 250° ? I will be doing indirect heat. I will be cutting into chops so what temp. should I pull it off and rest it?

[OnAFly]

I smoke at 225+/-15F (took ~2hours for me) then rest it. I let it cool to room temp or overnight in the fridge before making the chops. I don't want to lose any juices.

Are you planning on doing a second grilling or just chops and serve? If doing a second grilling, I would pull at 15-12F below your desired final temp. If chopping and serving, pull 5F under your desired final temp and rest for 1/2 hour.

[thirdeye]

Loins are a good value and I prefer bone in if I'm grilling them. First I inject them with a lite brine, then immerse the roast in the same brine. 4 to 5 hours of brine time works fine. You can also marinate/inject them with something like Italian dressing.

I trim the fat cap and any membrane, and french the bones.

Then I just season them and put on the smoker around 275°, and pull around 140° internal, expecting it to rise to 145° or so during the rest. An herb/oil or mustard slather works good too. Just so you don't darken the rib bones you can cover the ends with foil.

[SkunkedAgain]

I'm bloated from drinking beer last night and am full from eating a big breakfast this morning, and here I am hungry just looking at those chops. Thirdeye, you should post a thread of just delicious meats that you've made over the years. Call it the "Salivation Post" or something!

[thirdeye]

The effect is better in small doses. Heheheee.

[Kidd]

Call it the "Salivation Post" or something!

And those of us who follow it could call ourselves "The Salivation Army"

[waskawood]

I am going to show my stupidity here. Don't you have to cut the bone with a saw?

[hardcore365]

Tip if you are going to French the pork loin. B 4 u put it on the smoker/grill wrap the bone ends with tin foil and they won't burn. I'm not sure what you would need a saw for. No cutting needed unless you are cutting it into smaller portions. Which I dont recommend cause the pork Is extremely lean and will dry out fast.

[thirdeye]

I am going to show my stupidity here. Don't you have to cut the bone with a saw?

No, you are actually cutting between the bones for your serving.. A bone-in pork loin is the same as a standing rib roast on a beef, aka prime rib roast.

Now, if you were to cut the pork rib roast horizontally (lengthwise), you would be left with a rack of baby back ribs, and a boneless pork loin.