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Can you pull a smoked loin ???

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  • Can you pull a smoked loin ???

    Ok so here's the story, some of you know i've been cooking up butts and roasts for a graduation open house. Well we don't quite have enough and the wife brought home a 10lb loin and wants it pulled to blend in with the rest of the meat. Told her loin is best sliced IMO but that didn't matter !!!!

    Anyone ever tried this, do i cook it like a butt then try pulling it ? I know i'll have to keep it moist because of the lack of fat.

    Any answers appreciated because this is going in the smoker probably tomorow.
    A brit living in the heartland of America ..... and loving it !!

  • #2
    good question ...i dont know if you can..because it is a lean cut....imho i think if there was a way to keep it moist and get it up to 200+ ..then i think you can but other than that it sliced or chopped...my answer mite be to keep injecting it with aple juice or something inside of it until it hits the mark.. hope this is some kind of help to you
    Mike
    Oklahoma City
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    • #3
      Just a thought....but what about wrapping it in some bacon to help.

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      • #4
        Thanks Dr P. I'm concerened over the moisture thing. Injecting while cooking seems like it would be a good idea.
        I did find a post of BBQ goddess where she done a loin and some of it got overcooked a little (160 ish). She pulled that part and it looked ok but she said it was a little dry.
        This is going to be blended in with around 40 lb of pulled butt in roasters for serving in sammies. I'm hoping it pick up some moisture from the rest of the meat.

        Dipper ... not a bad idea since everything tastes better with bacon

        Right now i'm thinking get it up to around 150 - 155, cut a chunk off and try shredding a piece.
        Last edited by teeotee; 04-25-2009, 11:41 AM.
        A brit living in the heartland of America ..... and loving it !!

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        • #5
          thought you had to get to 200 to pull pork ?
          Or is that just butts ?
          Made In England - Fine Tuned By The USA
          Just call me 'One Grind'



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          • #6
            I have never pulled a loin and i am not sure if its possible. A loin is just to lean and i doubt injecting or wrapping with anything will work.
            sigpic










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            • #7
              Doubt it. By the time it got up to temp to pull; it would be a rock. It does not have the fat nor connective tissue to make it "pullable".
              In God I trust- All others pay cash...
              Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
              Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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              • #8
                Thanks for all the replies guys ...... thats kinda what i've been thinking too but whaddya do

                It's cut into 4 pieces and in the fridge right now marinading in apple juice, cider vinegar and worcs.
                Right now i'm thinking i'll cook it, slice it, then try shredding the slices with a couple of forks.

                Will get some pics tomorrow and keep you guys posted how it goes.
                A brit living in the heartland of America ..... and loving it !!

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                • #9
                  How about this, cook it until it is done and still moist, slice it, pop it a food processor and hit jog a few time and then blend it in the other.
                  Bill
                  sigpic"Nothing could be finer than to live in Caroilna"

                  "Pessimism never won any battle"

                  "PROUD TO BE AN AMERICAN"
                  "PROUD TO BE A VETERAN"

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                  • #10
                    Capt Dan and I have about 7 lbs. PP between us left over from the comp... and we be pretty Q'd out. We'll just FedEx it to ya
                    In God I trust- All others pay cash...
                    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                    • #11
                      I would do like Tarheel said, most people wouldnt know any different unless they were into Q like the majority of us on here are., or ya could chop it really good with a cleaver...i have had bbq that was a mix of pulled and chopped.
                      Brian
                      http://www.youtube.com/user/btjohnson83
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                      CGSP w/ mods
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                      • #12
                        365 ... been thinking about the chopping idea. Just don't a decent meat cleaver. It'll be cooked in 4 lumps so can experiment a little. Once it's all mixed up in the roasters i'm sure it'll all blend together ok.

                        Either way at least we got a 10lb loin for $17.00.

                        Thanks for the offer Rich but i wouldn't want to deprive you or Dan of the fruits of your labor !
                        A brit living in the heartland of America ..... and loving it !!

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                        • #13
                          Yay, it pulled and stayed moist.

                          So here is the reuslts of today's experiment

                          Marinated in a mix of apple juice, cider vinegar and worcs.


                          Rubbed and ready to go in smoker



                          Smoked to around 160.



                          First chunk was sliced to around 1/4" thick and pulled real easy.



                          This should blend in well with the pulled butts and sirloin. Now i need to go pull the other 3 chunks.
                          A brit living in the heartland of America ..... and loving it !!

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                          • #14
                            Leave a little extra fat in the pulled butts ;{) I'm surprised at the ease of pulling...or was it more like "breaking"?
                            In God I trust- All others pay cash...
                            Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                            Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                            • #15
                              I think I would have taken it to 160 or maybe only 140 to try and preserve moisture (or even add a sauce to the wrapped package) then wrap them and finish them at 200. I think that would have made them far more pullable rather than the chunks it appears you got. But added to pulled butt, it wont likely show much to the untrained eye.

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