{"id":6301,"date":"2015-11-09T15:45:14","date_gmt":"2015-11-09T23:45:14","guid":{"rendered":"https:\/\/www.smokinpetebbq.com\/wordpress\/?p=6301"},"modified":"2015-11-09T15:45:14","modified_gmt":"2015-11-09T23:45:14","slug":"leaner-the-meat-higher-the-heat","status":"publish","type":"post","link":"https:\/\/www.smokinpetebbq.com\/wordpress\/leaner-the-meat-higher-the-heat\/","title":{"rendered":"Leaner the Meat &#8211; Higher the Heat"},"content":{"rendered":"<div id=\"pl-6301\"  class=\"panel-layout\" ><div id=\"pg-6301-0\"  class=\"panel-grid panel-no-style\" ><div id=\"pgc-6301-0-0\"  class=\"panel-grid-cell\" ><div id=\"panel-6301-0-0-0\" class=\"so-panel widget widget_black-studio-tinymce widget_black_studio_tinymce panel-first-child panel-last-child\" data-index=\"0\" ><div class=\"textwidget\"><figure id=\"attachment_6298\" class=\"thumbnail wp-caption alignleft\" style=\"width: 800px\"><a href=\"https:\/\/i0.wp.com\/www.smokinpetebbq.com\/wordpress\/wp-content\/uploads\/2015\/11\/Loin3.jpg?ssl=1\"><img loading=\"lazy\" decoding=\"async\" data-recalc-dims=\"1\" class=\"size-full wp-image-6298\" src=\"https:\/\/i0.wp.com\/www.smokinpetebbq.com\/wordpress\/wp-content\/uploads\/2015\/11\/Loin3.jpg?resize=800%2C600&#038;ssl=1\" alt=\"Roasted Pork Loin\" width=\"800\" height=\"600\" srcset=\"https:\/\/i0.wp.com\/www.smokinpetebbq.com\/wordpress\/wp-content\/uploads\/2015\/11\/Loin3.jpg?w=800&amp;ssl=1 800w, https:\/\/i0.wp.com\/www.smokinpetebbq.com\/wordpress\/wp-content\/uploads\/2015\/11\/Loin3.jpg?resize=300%2C225&amp;ssl=1 300w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/a><figcaption class=\"caption wp-caption-text\">Roasted Pork Loin<\/figcaption><\/figure>\n<\/div><\/div><\/div><\/div><div id=\"pg-6301-1\"  class=\"panel-grid panel-no-style\" ><div id=\"pgc-6301-1-0\"  class=\"panel-grid-cell\" ><div id=\"panel-6301-1-0-0\" class=\"so-panel widget widget_black-studio-tinymce widget_black_studio_tinymce panel-first-child panel-last-child\" data-index=\"1\" ><div class=\"textwidget\"><p>Leaner the Meat - Higher the Heat ... Not all wise sayings hold true but you'll find that naturally lean pork loin roasts are well adapted to roasting at 350\u00baF. Smoke the pork loin at 180\u00ba to 225\u00ba for an hour before cranking up the pit temperature to 350\u00baF if desired. Either way you'll enjoy an exquisite meal.<\/p>\n<\/div><\/div><\/div><\/div><div id=\"pg-6301-2\"  class=\"panel-grid panel-no-style\" ><div id=\"pgc-6301-2-0\"  class=\"panel-grid-cell\" ><div id=\"panel-6301-2-0-0\" class=\"so-panel widget widget_black-studio-tinymce widget_black_studio_tinymce panel-first-child panel-last-child\" data-index=\"2\" ><div class=\"textwidget\"><figure id=\"attachment_6296\" class=\"thumbnail wp-caption alignleft\" style=\"width: 800px\"><a href=\"https:\/\/i0.wp.com\/www.smokinpetebbq.com\/wordpress\/wp-content\/uploads\/2015\/11\/Loin1.jpg?ssl=1\"><img loading=\"lazy\" decoding=\"async\" data-recalc-dims=\"1\" class=\"size-full wp-image-6296\" src=\"https:\/\/i0.wp.com\/www.smokinpetebbq.com\/wordpress\/wp-content\/uploads\/2015\/11\/Loin1.jpg?resize=800%2C600&#038;ssl=1\" alt=\"Jan's Dry Rub Pork Loin\" width=\"800\" height=\"600\" srcset=\"https:\/\/i0.wp.com\/www.smokinpetebbq.com\/wordpress\/wp-content\/uploads\/2015\/11\/Loin1.jpg?w=800&amp;ssl=1 800w, https:\/\/i0.wp.com\/www.smokinpetebbq.com\/wordpress\/wp-content\/uploads\/2015\/11\/Loin1.jpg?resize=300%2C225&amp;ssl=1 300w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/a><figcaption class=\"caption wp-caption-text\">Jan's Dry Rub Seasoned Pork Loin<\/figcaption><\/figure>\n<\/div><\/div><\/div><div id=\"pgc-6301-2-1\"  class=\"panel-grid-cell\" ><div id=\"panel-6301-2-1-0\" class=\"so-panel widget widget_black-studio-tinymce widget_black_studio_tinymce panel-first-child panel-last-child\" data-index=\"3\" ><div class=\"textwidget\"><figure id=\"attachment_6297\" class=\"thumbnail wp-caption alignleft\" style=\"width: 800px\"><a href=\"https:\/\/i0.wp.com\/www.smokinpetebbq.com\/wordpress\/wp-content\/uploads\/2015\/11\/Loin2.jpg?ssl=1\"><img loading=\"lazy\" decoding=\"async\" data-recalc-dims=\"1\" class=\"size-full wp-image-6297\" src=\"https:\/\/i0.wp.com\/www.smokinpetebbq.com\/wordpress\/wp-content\/uploads\/2015\/11\/Loin2.jpg?resize=800%2C600&#038;ssl=1\" alt=\"Pellet Grill Roasting Pork Loin\" width=\"800\" height=\"600\" srcset=\"https:\/\/i0.wp.com\/www.smokinpetebbq.com\/wordpress\/wp-content\/uploads\/2015\/11\/Loin2.jpg?w=800&amp;ssl=1 800w, https:\/\/i0.wp.com\/www.smokinpetebbq.com\/wordpress\/wp-content\/uploads\/2015\/11\/Loin2.jpg?resize=300%2C225&amp;ssl=1 300w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/a><figcaption class=\"caption wp-caption-text\">Pellet Grill Roasting Pork Loin<\/figcaption><\/figure>\n<\/div><\/div><\/div><\/div><div id=\"pg-6301-3\"  class=\"panel-grid panel-no-style\" ><div id=\"pgc-6301-3-0\"  class=\"panel-grid-cell\" ><div id=\"panel-6301-3-0-0\" class=\"so-panel widget widget_black-studio-tinymce widget_black_studio_tinymce panel-first-child panel-last-child\" data-index=\"4\" ><div class=\"textwidget\"><ul>\n<li><strong>Season<\/strong> - Score the thin layer of fat on a 3 to 4 pound pork loin before rubbing all sides with roasted garlic <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Roasted Garlic Extra Virgin Olive Oil\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/roasted-garlic-extra-virgin-olive-oil\/\" data-shortcode=\"true\">extra virgin olive oil<\/a>. Dust the loin with a generous amount of Jans Dry Rub.<\/li>\n<li><strong>Rest<\/strong> - Wrap the seasoned pork loin in food grade plastic wrap and refrigerate for 2 to 4 hours allowing the seasoning to permeate the pork.<\/li>\n<li><strong>Roast<\/strong> - Preheat <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"MAK Grills 2 Star General\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/mak-grills-2-star-general\/\" data-shortcode=\"true\">MAK 2 Star<\/a> General wood pellet smoker-grill to 350\u00baF using Pacific Pellet Gourmet <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"CookinPellets Apple Mash\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/cookinpellets-apple-mash\/\" data-shortcode=\"true\">Apple<\/a> wood pellets. Roast the pork loin for approximately 80 to 90 minutes until the <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Thermapen Mk4 Thermometer\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/thermapen-mk4-thermometer\/\" data-shortcode=\"true\">Internal Temperature<\/a> reaches 145\u00baF.<\/li>\n<li><strong>Rest<\/strong> - Remove the roasted pork loin and rest loosely under a foil tent for 15 minutes before carving.<\/li>\n<li><strong>Slice<\/strong> - Carve the pork loin to your desired thickness. I prefer to slice mine thinly in order to use the leftovers for some great sandwiches.<\/li>\n<li><strong>Serve<\/strong> - The Money $Shot$\u00a0 ... Roasted pork loin, fried red onions and diced leftover <a href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/ultimate-infrared-baked-potatoes\/\" target=\"_blank\">infrared baked potatoes<\/a>, and a nice green salad with avocado slices.<\/li>\n<li><strong><a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"FoodSaver Vacuum Sealer\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/foodsaver-vacuum-sealer\/\" data-shortcode=\"true\">Vacuum<\/a> Seal<\/strong> - Depending on your family needs <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"FoodSaver Vacuum Sealer\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/foodsaver-vacuum-sealer\/\" data-shortcode=\"true\">vacuum<\/a> seal the rest of the pork loin and freeze for future use. Great way to build up a wonderful stash of meat.<\/li>\n<\/ul>\n<\/div><\/div><\/div><\/div><div id=\"pg-6301-4\"  class=\"panel-grid panel-no-style\" ><div id=\"pgc-6301-4-0\"  class=\"panel-grid-cell\" ><div id=\"panel-6301-4-0-0\" class=\"so-panel widget widget_black-studio-tinymce widget_black_studio_tinymce panel-first-child panel-last-child\" data-index=\"5\" ><div class=\"textwidget\"><figure id=\"attachment_6299\" class=\"thumbnail wp-caption alignleft\" style=\"width: 800px\"><a href=\"https:\/\/i0.wp.com\/www.smokinpetebbq.com\/wordpress\/wp-content\/uploads\/2015\/11\/Loin4.jpg?ssl=1\"><img loading=\"lazy\" decoding=\"async\" data-recalc-dims=\"1\" class=\"size-full wp-image-6299\" src=\"https:\/\/i0.wp.com\/www.smokinpetebbq.com\/wordpress\/wp-content\/uploads\/2015\/11\/Loin4.jpg?resize=800%2C600&#038;ssl=1\" alt=\"Roasted Pork Loin\" width=\"800\" height=\"600\" srcset=\"https:\/\/i0.wp.com\/www.smokinpetebbq.com\/wordpress\/wp-content\/uploads\/2015\/11\/Loin4.jpg?w=800&amp;ssl=1 800w, https:\/\/i0.wp.com\/www.smokinpetebbq.com\/wordpress\/wp-content\/uploads\/2015\/11\/Loin4.jpg?resize=300%2C225&amp;ssl=1 300w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/a><figcaption class=\"caption wp-caption-text\">Roasted Pork Loin to 145\u00baF<\/figcaption><\/figure>\n<\/div><\/div><\/div><div id=\"pgc-6301-4-1\"  class=\"panel-grid-cell\" ><div id=\"panel-6301-4-1-0\" class=\"so-panel widget widget_black-studio-tinymce widget_black_studio_tinymce panel-first-child panel-last-child\" data-index=\"6\" ><div class=\"textwidget\"><figure id=\"attachment_6300\" class=\"thumbnail wp-caption alignleft\" style=\"width: 800px\"><a href=\"https:\/\/i0.wp.com\/www.smokinpetebbq.com\/wordpress\/wp-content\/uploads\/2015\/11\/Loin5.jpg?ssl=1\"><img loading=\"lazy\" decoding=\"async\" data-recalc-dims=\"1\" class=\"size-full wp-image-6300\" src=\"https:\/\/i0.wp.com\/www.smokinpetebbq.com\/wordpress\/wp-content\/uploads\/2015\/11\/Loin5.jpg?resize=800%2C600&#038;ssl=1\" alt=\"Pork Loin money shot\" width=\"800\" height=\"600\" srcset=\"https:\/\/i0.wp.com\/www.smokinpetebbq.com\/wordpress\/wp-content\/uploads\/2015\/11\/Loin5.jpg?w=800&amp;ssl=1 800w, https:\/\/i0.wp.com\/www.smokinpetebbq.com\/wordpress\/wp-content\/uploads\/2015\/11\/Loin5.jpg?resize=300%2C225&amp;ssl=1 300w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/a><figcaption class=\"caption wp-caption-text\">Roasted Pork Loin dinner<\/figcaption><\/figure>\n<\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>Leaner the Meat &#8211; Higher the Heat &#8230; Not all wise sayings hold true but you&#8217;ll find that naturally lean pork loin roasts are well adapted to roasting at 350\u00baF. Smoke the pork loin at 180\u00ba to 225\u00ba for an &hellip; <a class=\"kt-excerpt-readmore\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/leaner-the-meat-higher-the-heat\/\" aria-label=\"Leaner the Meat &#8211; Higher the Heat\">Read More<\/a><\/p>\n","protected":false},"author":10,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[13],"tags":[],"class_list":["post-6301","post","type-post","status-publish","format-standard","hentry","category-pork"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Leaner the Meat - Higher the Heat - Smokin&#039; 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