Does anyboby Foil Pork Loins?

[Bangkok Smoke]

I have a lean Pork Loin.. in the smoker now.. and was wondering , Will it cook to fork tender or behave more like a tenderloin .. by that I mean a 'Slice-able' roast . I would like to get it to the "pulled pork" texture of falling apart.

If I do something like the 3 2 1 for Ribs.. I mean after a few hrs (How long?) then put it in a foil pouch with a mopping sauce for x hrs ,   check for tenderness / texture.. then Finnish un foiled and glaze with mopping sauce ..

Will the Loin behave similar to a pork butt ?

Ohhh, an off topic quick one.. how do I up load images into a post?.
Thanks

[classicrockgriller]

Try this link to get your pictures going.

http://www.susanminor.org/forums/showpost.php?p=768&postcount=11

The loin is almost fat free. to make it pullable would almost be a waste but probably an IT of 170 would get you there or close.

[Quarlow]

Yeah the thing that makes pulled pork fall apart is the breaking down of the fat and the collagens in the meat which basicly marinate the meat as it cooks. With a pork loin it is so lean that when it is done in still has all the fibers of the meat held together and once you go past that point you start to dry the meat. If you say did a bacon wrap on it you might get it closer to your goal but I don't think you will ever get it to pull apart like pulled pork.

[FLBentRider]

I've done pork loin, but not to a pulled state.

I usually cook it to an IT of 145-147 and slice it.

I'm not sure if will get to a pullable state or just dry out.

My concern is that there just is not enough connective tissue(collagen) to break down into gelatin, which is what makes pulled pork edible.

[anderson5420]

It is the fat cap that makes a butt turn out the way it does.  Loin treated the same way is just going to dry out.  Smoke roast a loin to just done and slice, or if you want it fall apart tender, braise it on the stove top or cook it in a Crock Pot. Frankly, loin is better as a roast, save the braising or Crock Pot for the cheaper, tougher cuts.

[Bangkok Smoke]

Thanks all!
I  pulled it at 145*.. It sat a long time at 143* F ,  and I just figured I would  dry it out if I kept it on any longer..

As it was, It turned out Fantastic!! I did about 45 min at 220, then foil wrapped for 40 min in a foil pouch added 'mop Sauce' of Fresh made apple juice, 2 shots of Jack Daniels, 1/4 cup Honey  1/4 cup Kraft BBQ sauce and a few hits of Tabasco. Awesome.
I took it out of the foil, and sprinkled Cinnamon sugar . Turned the heat up to 250 for 10 min to crust the outside.

It really was  good!! made Great sandwiches Monday and Tuesday.. Gone now!!

This Sunday I do a Pork Shoulder.  5.5 kg so   a bit over 12 lbs!! Yummy! will take pics!

Insert Quote
Try this link to get your pictures going.

http://www.susanminor.org/forums/showpost.php?p=768&postcount=11


Thanks for the link CRG.. will check it out so I can get pics on here for you guys..

gb

[Quarlow]

You might want to start saturday as those things are notorious for taking along time.

[Bangkok Smoke]

You might want to start saturday as those things are notorious for taking along time.

Yes!!!  This is 5.2 or so KG so over 12 lbs.. and my first. People are comming at 2 PM Sunday.

I plan to start Sat afternoon 5 pm and figure to go all nite maybe done at noon .. that allows around 16+, hrs. till people are suppose to arrive. 'just in case'..

Also doing a few Prime Beef short ribs. I understand these can take a LONG time as well.. I will be checking out ideas on these today.

Pork shoulder is in the rub already and has been injected.

Already got picks of it rubbed down..

gb