Pulled Pork comparison: Butt & Loin

[DennyD]

Tomorrow I'm going to be doing a cook where, among other things, I will be smoking both a pork butt and a pork loin for pulled pork. Been wondering about this for a while... read other folks experiences with pulled pork from butt vs loin, but have never seen a heads-up comparison. There will be some differences in how I cook each one, to try and get the best product possible from two very different cuts of meat.

I plan to do the pork butt as I usually do. Smoke and bring it right up to 195°+, then let it rest. Learning from what I've read and from my own experiences with pork loin, I plan to smoke the pork loin up to 160° and then foil until up to 185°+, when I'll put it in a cooler to rest. I am going to weigh the initial and finished product from each so I can see what percentage of weight to expect from either, and also compare the quality, texture, taste and how easy/difficult each was to pull.

[sweet_magnolia]

I would think the pork loin would be too dry at 185. I never take mine over 165 when smoking a loin. From what I've read and seen, they are not good for PP.

[DennyD]

I would think the pork loin would be too dry at 185. I never take mine over 165 when smoking a loin. From what I've read and seen, they are not good for PP.

The recipe in this thread is one of the things that makes me think this will work. It has been tried by a lot of folks over on that forum and virtually everyone has reported success with it, although only a few have actually used it for pulled pork.

http://www.bbq-brethren.com/forum/sh...ad.php?t=81259

The reason I'd stop at 185° instead of 190° is after reading comments from those who've tried it, I'm concerned that the pork loin might actually begin to get a bit mushy for pulling at 190°.

[Mikey]

The link you provided refers to a "5# pork sirlion roast, bone in". Is a pork loin the same?

[minnbill]

The link you provided refers to a "5# pork sirlion roast, bone in". Is a pork loin the same?

Not even close.

[Fishawn]

I would tend to think in the same lines as Becky & Mikey..... Pork Loin, IMO would not be a good candidate for "pulling" as they are very lean & would most likely dry out.... But I am watching & listening....

Here's a bone in Pork sirloin roast smoke from a couple of months ago......
http://www.smoked-meat.com/forum/sho...t=pork+sirloin

Here's a boneless Pork sirloin roast smoke from a few months ago
http://www.smoked-meat.com/forum/showthread.php?t=6617

[Mikey]

Not even close.

Didn't think so, but wasn't quite sure.

[DennyD]

The link you provided refers to a "5# pork sirlion roast, bone in". Is a pork loin the same?

Not exactly, but the recipe quoted in the middle of that thread is a pork loin recipe. There are numerous references to Bill's or Willkat's pork loin recipe on that forum.... that was just the first one that came up when I searched for a thread containing the recipe. I've seen quite a few accounts from people who've tried it.... all positive. The thing that concerns me it that according to several accounts there, knives aren't needed. Sounds like you can pull chunks off of it and serve. Just stick a fork in it and pull tender fork-fulls out of it. Might not have enough texture for what I expect from pulled pork, so I'll likely take it out before it hits 190°. I want to have to pull the pork, not have it fall apart!

[sweet_magnolia]

Either way, good luck with your experiment! Looking forward to seeing how it turns out.

[Mikey]

Pork Loin.
Smoke at 220 - 240 until 165* (about 3 or 4 hours) then wrap and conitinue cooking to 190* (another hour or so), then cooler it for about 2-3 hours (will come back to around 155 or so). Be EXTREMELY careful unwrapping, cuz the juice will be spilling out and very hot. Slice. Put knives on the table as a joke. Watch as the people can't get over how soft the loin is.

Here's the reference^. Slicing is not the same as pulling, but you may be on to something. Never hurts to try it and see what the outcome is.

[Fishawn]

All ears here also..... Good Luck Denny

[Mark R]

It'll work with a sirloin. I've tried to "pull" a tenderloin...don't work too well, doesn't wanna pull. It's good eat'n but slice it.

[sweet_magnolia]

Don't forget to take pics for us

[T-bone Tim]

The link you provided refers to a "5# pork sirlion roast, bone in". Is a pork loin the same?

Not even close.

actually the pork loin is made up of 3 sections ...the rib end ...the center cut and the tenderloin end ... where the bone-in sirloin roast is cut from ...so the sirloin is the same meat only alot more bone and much more difficult to carve .

[Gunslinger]

Bring it on. I'm a sucker for side by side tests.