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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-05-2013, 12:27 PM | #1 |
is One Chatty Farker
Join Date: 09-11-11
Location: Baltimore, Maryland
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Pork Loin Question
What is the difference is quality between simply cooking a pork loin to 145-150, and cooking it to 160, wrapping it, then taking it to 200?
If you take it higher can you pull the meat? Also, is a higher cooking temp best since it is so lean? Thanks
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Mak 1 Star, Blackstone 36, WSM 18, Weber OTG |
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06-05-2013, 01:00 PM | #2 |
is One Chatty Farker
Join Date: 10-11-12
Location: Jonesboro. AR
Name/Nickname : DHQ
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if you take it to 180 plus you can pull it.. my folks like pulled pork that way.. they have health problems and have to stay away from boston butts and fattier meats.. i cook them that way for them.. most folks eat loins in slices.. Usually smoke them from 275-325 somewhere in there..
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06-05-2013, 02:29 PM | #3 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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I've done it. It's not bad, but not the same texture as pulled pork from a butt. I much prefer loin cooked to 135-140 and then rested and sliced.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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06-05-2013, 02:31 PM | #4 |
is one Smokin' Farker
Join Date: 06-09-10
Location: Oak Forest, IL
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Never brought loin that high. I agree with RonL. I like it with some fruity glaze made from something like apple jelly.
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Co-Pitmaster of Hatfield and McCoy Barbecue Pitmaster of South Side Pit Men UDS's, Multiple Weber Grills |
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06-05-2013, 02:39 PM | #5 |
is One Chatty Farker
Join Date: 09-11-11
Location: Baltimore, Maryland
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What temp do you smoke at Ron?
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Mak 1 Star, Blackstone 36, WSM 18, Weber OTG |
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06-05-2013, 02:40 PM | #6 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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For loins I like 275-ish. It's a nice compromise between a nice smoke flavor and a decent color on the outside.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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06-05-2013, 04:29 PM | #7 |
Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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Not enough fat in a loin. It gets dry, it's edible with enough sauce, still tastes dry to me though.
I like to cook loins indirect on the kettle until they're about 135* then finish with a sear on the hot side. Do yourself a favor and use foil hat rub on pork loin. It's awesome.
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06-05-2013, 05:50 PM | #8 | |
is One Chatty Farker
Join Date: 09-11-11
Location: Baltimore, Maryland
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Quote:
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Mak 1 Star, Blackstone 36, WSM 18, Weber OTG |
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Thanks from:---> |
06-05-2013, 06:22 PM | #9 |
is Blowin Smoke!
Join Date: 08-05-07
Location: Portland Me
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I've smoke grilled many loins over the years, but the best ones by far that I have had have been brined.
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Brian 2 WSMs 2 OTG One red one black 22 1/2" black Bar-B-Kettle with rotisserie ring Brinkman dual zone charcoal grill Webber Silver Genises B 3 burner camp stove |
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06-06-2013, 03:51 PM | #10 |
Full Fledged Farker
Join Date: 04-14-10
Location: Minnesota
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I usually slice into thick chops and grill over high heat these days. I've smoked them whole or in large roasts before and then sliced and they turn out good as long as they aren't overcooked, but I like the char on a nice grilled slab of meat.
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