Pork dilemma

[Wildcat]

Heck - do a brisket and let them think it is sliced pork. Most will not know the difference anyway once BBQ sauce is added.  ;D

[SnellySmokesEm]

Thanks guys!  After speaking with 10.5 I have decided to go with a whole pork tenderloin.  Just got back from Sam's with the biggest loin they had.  A 9.5lber.

[squirtthecat]

That'll work! 

Nice price...

[Tenpoint5]

That will work Snelly You should be good to go.

[BuyLowSellHigh]

Loin , right (not tenderloin ?).   ;)

Basically treat it like a but 'cept pull it about 145 °F.  Should be great and I'll bet you are a hit with the gals. 

[squirtthecat]

Loin , right (not tenderloin ?).   ;)

If that 9 pound hunk is the tenderloin, I think I know of the Pigzilla it came from!!

[SnellySmokesEm]

Sorry guys, its a whole loin.

[Caneyscud]

Just be sure not to overcook it - as DT has already alluded to, - just to 145 IT.  Unless they will be put off about pinkish pork.  You can brine, but then you have more of a hammish product.  Injecting is excellent.  There is some discussion whether to cook at a very low temp or at a more "normal" temp.  Good points both ways.  but faster with a slather you might come up with a little "bark" - but you have to keep close watch to not overcook.  And then again there is always a basket weave!

[FLBentRider]

Keep an eye on that one too. 145F comes up pretty quick - like 3-4 hours in some cases.