The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   Pork loin help (http://www.bbq-brethren.com/forum/showthread.php?t=154012)

N2Q 02-16-2013 04:34 PM

Pork loin help
 
The last several pork loins I've done I've cooked on the stick burner with oak or pecan at 275 until it reaches an Internal temp of 140 to 145. The problem is that they still seem to be pretty tough at that temp. I figured if I cooked them any longer they would be too dry. Any suggestions???

KotaChuk678 02-16-2013 04:42 PM

Quote:

Originally Posted by N2Q (Post 2370730)
The last several pork loins I've done I've cooked on the stick burner with oak or pecan at 275 until it reaches an Internal temp of 140 to 145. The problem is that they still seem to be pretty tough at that temp. I figured if I cooked them any longer they would be too dry. Any suggestions???

Maybe a little longer with a lotta more basting!

Ron_L 02-16-2013 04:50 PM

I generally cook a little hotter, but I take mine to 140 and then rest and they are just fine. Do you brine the loins? If you brine you can probably get away with taking them a little higher internal temp.

jmoney7269 02-16-2013 04:50 PM

Instead if cooking 1 larger loin which IMO tough, cook several smaller tenderloins and pull them @145 in the thickest end

N2Q 02-16-2013 04:52 PM

Did not inject but cut a larger loin in half so they are around 11" long... Fat side up...

Hog 02-16-2013 06:04 PM

I cook them at 400 degrees for about 45min and turn them every 10 min. Once they are 135 degrees in temp pull them and let them rest for 20 min. I have found if you put them in a covered container for the resting period it works best. If you wrap them tight in foil it doesn't turn out as well.:grin:

BobM 02-17-2013 01:59 PM

I inject pork loins with a mixture of apple cider and apple cider vinegar. I then rub lightly with SPOG or seasoned salt.
I cook then at 300F for about 45 minutes, in an unfoiled pan, then foil until 140F internal.
I take it off and let it rest in the covered pan for about 1/2 hour.
Yummy!

El Ropo 02-17-2013 02:39 PM

Have you ever tried to reverse sear a loin? Slow smoke till internal temp of around 115, then toss on hot fire to sear both sides. Pull off cooker when IT is 135-140, and rest for 30 min. Final temp will be around 145. Delish.


All times are GMT -5. The time now is 12:26 PM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.