Was I wrong to do this?

[Jaxon]

Y'all, our local grocer had butts on sale for  $1.19 lb.  I went to get one, but then I saw "loin end pork roast".  They looked like small butts to me - about 5 lb each - so I got a couple.  I wanted to have one one each end of the smoker today to see how it would do in a REAL cook.  Well, the smoker did fine...like it did in the practice run.  Temps were steady end to end and smoke was barely visible.

I smoked 'em at 275* like I do the butts and cooked to 160* IT then foiled...again, everything like cookin' butts.  Problem: they tasted pretty good, they pulled so easily, but the meat was DRY.  I didn't know what else to do, so I vacuumed sealed about 7 lbs of to save for the cookout next month.  JUST KIDDING!!!

Here's the question...was I wrong to cook the cuts like butts or was there another reason for the dry meat (hardly any juices in the foil when I unwrapped)

Awaiting your replies.  Thanks

[smokeasaurus]

i am thinking they might not be as heavily marbled like the shoulder. Maybe an injection next time to get moisture...............

[Pappymn]

Sounds like what they cut chops from. Not much fat on those, if any.

[tekn50]

Ya those should be cooked to 160 a nd sliced.  There is very little fat in them and dry out easily.

[teesquare]

i am thinking they might not be as heavily marbled like the shoulder. Maybe an injection next time to get moisture...............

Yep...and wrapped.with bacon!

[Jaxon]

Thanks, guys...

Glad I didn't have much $$$ invested although I worked hard on these.

[smokeasaurus]

Thanks, guys...

Glad I didn't have much $$$ invested although I worked hard on these.

Go get em the next time Jack 

[IR2dum]

Jaxon, this would be the perfect time to post that video so everyone can see how beautiful those two hunks of pork look on the smoker.

[TwoPockets]

Smother the pulled meat in a good BBQ sauce and wrap in foil and rewarm it slowly? Might make a good sandwich, who knows.

[LostArrow]

Pork loin , very lean

[muebe]

That is basically a pork loin as others have stated. I take them to a IT of 140F... I ain't scared

[Jaxon]

Like Ken suggests, I'll try the old slow cooker and sauce routine and see how that works out.
Nothing to lose...


Just sayin'..

[TentHunteR]

Jaxon, the Loin muscle tends to be pretty dry for pulled pork. It basically has only a layer of fat around the outside (like a fat cap) and no real marbling.

I like to smoke them on the grill at about 250° - 275° to an I.T of 145° (med. rare) and then slice.   YUM!

[smokeasaurus]

I am pretty positive this is in our recipe section but try this the next time Jack:

  This is from Chris Marks of the Three Little Pigs cooking team:

Here is the reason why KCBS changed the rules in 94 to allow only pork butt in the pork category. They had to many complaints because the Three Little Pigs won the pork category to many times.

World Champion Smoked Pork Tenderloin

INGREDIENTS:
2 pork tenderloin
6 Slices of Bacon
1 Bottle of Three Little Pigs Competition BBQ Sauce

Spice Rub
1 Tbsp. garlic powder
2 1/2 Tbsp. black pepper
1 Tbsp. salt
1 Bag brown sugar
1 1/2 tsp. ground ginger

PREPARATION:
Mix all ingredients together for the spice rub. Generously cover trimmed pork
tenderloin with spice rub and then wrap the tenderloins in the bacon strips and then pack the tenderloins in the brown sugar in either a zip lock plastic bag or a ½ pan catering tin overnight. Place the tenderloins in the Smoker, cook at 250 degrees while adding 2 small chunks of Wild Cherry flavor wood. Remove from smoker when 155 degrees is reached internal and let sit for 10 minutes, and then glaze with Three Little Pig Competition BBQ Sauce.

[Big Dawg]

I like to slice them into nice, thick, chops (say 1¼"- 1½") rub them and smoke them to about 140º.  Then I shrink-wrap them individually and freeze them.

When I want a couple, I thaw them out, sauce them up, and onto the GrillGrates for some nice marks. 





BD