Pork Loin - done temp

Wager · Mar 8, 2009

Guys, what temp do you guys typically pull a pork loin off at.

BruceB · Mar 8, 2009

145º internal and let rest for 10-15 minutes.

Rick's Tropical Delight · Mar 8, 2009

138 degrees

Brian in Maine · Mar 8, 2009

I go to 150, then let it rest, for those that don't want pink pork.

Wager · Mar 8, 2009

thanks guys!!

boatnut · Mar 8, 2009

tenderloins 140, loins I shoot for between 140 and 145

bbqbull · Mar 8, 2009

I agree with the above statements, I pull at 145 and lightly foil for 10 minutes.

tileman · Mar 8, 2009

140 foil then rest 10 min.

smooookin · Mar 8, 2009

:shock::shock: CHIT, wish I had read this earlier. How bad is 160 going to be? :redface:

cheez59 · Mar 8, 2009

tileman said:
140 foil then rest 10 min.

+1 here too.

jestridge · Mar 8, 2009

I always pull around 160, they always turn out good for me.

boatnut · Mar 8, 2009

smooookin said:
:shock::shock: CHIT, wish I had read this earlier. How bad is 160 going to be? :redface:

well let us know! initial eats might be ok especially if you have some sauce of some kind. leftovers will be another story .

not to hijack this thread, but i just did this tenderloin tonight on the gasser. pulled at 142 in thickest part. came out great. made a cranberry /apple sauce/glaze for it.

BBQ Grail · Mar 8, 2009

smooookin said:
:shock::shock: CHIT, wish I had read this earlier. How bad is 160 going to be? :redface:

Well, it would be to done for me. But some people like it like that.

Pork Loin - done temp

Wager

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BruceB

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Rick's Tropical Delight

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Brian in Maine

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Wager

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boatnut

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bbqbull

Watching over us.

tileman

Got Wood.

smooookin

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cheez59

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jestridge

somebody shut me the fark up.

boatnut

is Blowin Smoke!

BBQ Grail

somebody shut me the fark up.

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