savagman Report post Posted March 11, 2019 Made time to try a loin roast on the pellet grill. Very pleased with the result. My wife said best ever! 2 Share this post Link to post Share on other sites
savagman Report post Posted March 19, 2019 Rubbed with Morton's tenderquick and sugar and wrapped in saran wrap. In the fridge overnight. Rinsed then rubbed with steak rub. I put it in the freezer and pulled out at 32 degrees. (My theory was the cold meat would take longer to cook thus allowing more smoke) Wrapped in bacon and cooked at 180 degrees until internal temp of 130 degrees. Turned grill to 350 to crisp bacon (I plan to drop in a hot skillet next time instead). Wrapped in foil and let it rest. Share this post Link to post Share on other sites
MULEPACKHUNTER Report post Posted March 20, 2019 Looks really good but how did that center come out on temp? Share this post Link to post Share on other sites
wildwoody Report post Posted March 20, 2019 That looks amazing. Share this post Link to post Share on other sites
savagman Report post Posted March 20, 2019 The center was perfect - rare to medium 135 to 140. I use the probe so monitoring is easy. Outer meat was pink due to the cure but medium to medium well. My wife prefers medium and she loved it. Share this post Link to post Share on other sites
MULEPACKHUNTER Report post Posted March 20, 2019 Ya I had a cure come out like that on elk, never on deer or beef just elk. Guess it's just too lean or something for the cure to get to the center? Who knows, Share this post Link to post Share on other sites
Goldfinger78 Report post Posted March 20, 2019 Wow looks great!!! Share this post Link to post Share on other sites
