I was given this to cook. I was thinking of slow cooking it on my charcoal weber.

Any suggestions for brines, marinades and cooking methods from the all knowing FDB?

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Posted by pdubya76

Sw Ms

Member since Mar 2012

5978 posts

Posted on 7/20/13 at 11:17 am to TypoKnig

Trim the silver skin and dry rub it. Smoke it at 225 over hickory/apple until it hits 160.Slice it thin for awesome sandwiches...FYI...They cook quick.

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Posted by StinkDog12

TW, TX

Member since Nov 2006

4753 posts

Posted on 7/20/13 at 11:39 am to TypoKnig

I did a pair the other day (started a thread for help and pics).

Maybe ya can take some of the pointers I was provided with ...

Pork Loin Swim'n in Brine

This post was edited on 7/20/13 at 11:41 am

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Posted by TypoKnig

Member since Aug 2011

8928 posts

Posted on 7/20/13 at 12:16 pm to StinkDog12

Thanks but it looks like you did 2 pork tenderloins. I have done those on the grill before.

This time I have an entire loin and am looking for some recipes.

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Posted by rodnreel1

south la

Member since Jul 2012

79 posts

Posted on 7/20/13 at 12:48 pm to TypoKnig

I usually cook for about 3 hours. coat with rub and cook 1 1/2 hour at 225-250. mix enough melted butter, rub, orange juice and white wine to make about 1/3 cup of mixture. place loin in double foil and add mixture, cook for another 1 1/2 hour.

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Posted by dpd901

South Louisiana

Member since Apr 2011

7516 posts

Posted on 7/20/13 at 4:50 pm to TypoKnig

Slice a slit down the middle almost, but not all the way through from one end to the other . Stuff the pocket with jalepenos and cream cheese. Hit the outside with some pic-a-peppa sauce, garlic powder, onion powder, mustard. Wrap the whole shin dig with bacon, secure with toothpicks and put it on the pit over indirect heat until it hit's 160 internal temp and the bacon is browned and crispy.

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