Newbie - Pork Loin Roast Advice

[Pawistik]

Howdy Folks,
I'm new here, and a relatively new smoker still learning the craft.

I have a question for the collective wisdom of the forum. I had great plans to do my first pulled pork using the recipe from Bradley (http://bradleysmoker.com/hickory-bisquette-recipes.asp#6)on my OBS. I wanted to use a pork roast I had in the freezer, which happened to be a 3 kg (6 lb) pork loin roast (I know, the recipe called for a butt roast). It was only later this evening that I was checking to make sure it had thawed completely that I noted that it was a longer cut folded over (originally tied up and I had cut the strings off).

So, ummm... will I be able to pull this after smoking/cooking? Is it too lean? Is there something better I should be doing with it?

Thanks in advance for any quick advice you can offer. This was to be supper after the Gold Medal Canada/USA Hockey game tomorrow afternoon.

Cheers,
Bryan

[bears fan]

I can't tell you if it will be as good as the pork butt I cooked today, but I do want to tell you to get it in early in the morning if you want it for supper.  I cooked a 6.6 pound pork butt and it took 13 hours to cook.  Next time, I'm going to start it the night before and let it cook all night long.

[Pawistik]

Yeah, my original intention was to start very early in the morning, or perhaps late tonight. However, given the difference in the cut of meat I was going to start in the morning, perhaps not quite as early.
Bryan

[classicrockgriller]

If it is a Loin, (IE: Long slender boneless) it will cook much faster than a butt.

In fact, you have to be carefull of too high of temps, you may dry it out.

[Pawistik]

It's not a tenderloin which I am more familiar with. I thought at first that it was cut lengthwise to remove a bone, but rather I think it's a long piece of meat, cut and folded over to make a roast out of it, and tied that way.

I agree, I expect that it will cook much faster based on it's diameter when unfolded. Also, the time listed in this post is http://forum.bradleysmoker.com/index.php?topic=956.0. I'm quite certain I also read on this forum that the lower fat content of a pork loin roast decreases the time for the meat to come up to the required temperature.

High temperatures should not be an issue given that although it's a mild day forecast, our high should still be about 0C (32F).

So, should I aim for a meat that I will slice and serve, or cook it longer to then pull before serving?

Cheers,
Bryan

[classicrockgriller]

Paw, a thenderloin is a 2 inch or so slab of pork. A pork loin is 4 to 5 inch boneless meat and they are long and they tie them up to make a roast.

[classicrockgriller]

If it is a pork loin, then it is more of the slice.

Just not enough fat for pulled.

Wish I felt better tonite (kinda sick) I would look up some older links for ya, but someone will be by to help ya.

[Habanero Smoker]

You can cook any meat to a high enough temperature that it can be pulled, but if it is lean meat with little connective tissue it will be dry, and you will need a sauce to create the sense of moistness. There is a member on a low fat diet that pulls tenderloins and I believe loins also. Also if it is lean, as mentioned, it will take much less time to get to a temperature it can be pulled.

The cut should have been labeled more then just as a roast, but if you repackaged it that information is gone. Generally you will see butt, shoulder, loin or picnic to describe what type of roast it is. If it is a darker color the other pork cuts such as the loin or chops, then it is most likely boneless butt. Generally cuts from the rear are labeled as ham, though I have seen a ham labeled as a roast a few times.

[RAF128]

If that's a pork loin roast, save it and make some back bacon(called Canadian Bacon here).     I did that a few months ago and it was great.    Recipe is in the recipe section and the curing takes a week.   

[Pawistik]

Thanks folks,
It definitely is a loin roast and the label told me so. The only confusion came in because in my inexperience I didn't fully understand what a loin roast was, until I cut the strings off.

I'm sure saving it would be a good idea too, but I have company coming, and I'd rather get this going. (RAF, maybe you'll be able to smell it from there ).  ;)

Cheers,
Bryan

[RAF128]

Good luck.    You might have a problem with heat though.    It's -8 out there.   
By the way I've been smoking all winter but I cheat ;).   Got mine inside my heated garage and vented to the outside.    Hope the smell gets here but it depends on wind direction and where you're at.

[FLBentRider]

A pork loin roast is tender cut of meat.

I would smoke it to 147-150F IT and slice it.

[Pawistik]

A pork loin roast is tender cut of meat.

I would smoke it to 147-150F IT and slice it.

I did as advised and it turned out pretty decent; tender, moist, and very flavourful. About 6 hours of smoke and a temperature of about 240 max, but with big drops in the temp due to weather and me opening the door on occasion. I DO need to add the bricks.

Supper was served just after Canada won gold in the hockey over our southern neighbours.  ;D

I look forward to the next project - I'm going to have to find myself a BUTT roast and try that pulled pork very soon! In the meantime, I have a freezer full of beef to work with. It's from a dairy farm and was a milk fed steer or heifer so very tender and rather fatty meat. I'll be digging through the pile to see what I can find there. I'd like to do some jerky but this may not be the beef to do it with. I'm sure that will raise a bunch of questions and I'll post again when I get to them.

Thanks for the help,
Cheers,
Bryan