MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 12-30-2012, 01:41 AM   #1
bsouth21
Is lookin for wood to cook with.
 
Join Date: 09-14-12
Location: Omaha, NE
Default Pork Loin Temp??

Hey guys,

I've searched about 50 old threads and came out more confused. I'm cooking my first pork loin tomorrow and I'm going to slice it deli meat thin for sandwiches for a family get together. I had this once at a gathering and it was great.

I've seen both the cook it like brisket (foil at 165 and take it to 190) and most others say pulling it around 140. Any advice from people that have tried both methods? Or anyone always have good success?

I am brining it over night and them I have that Butchers Pork Injection I was going to try on it to. Any last minute tips/cooking times and temps feedback would be greatly appreciated.
bsouth21 is offline   Reply With Quote




Old 12-30-2012, 02:14 AM   #2
buccaneer
somebody shut me the fark up.
 
buccaneer's Avatar
 
Join Date: 10-23-10
Location: The Never Never.
Default

Pork loin is premium lean eating so I respect that and get it off early, 125-135 and rest...it will rise in temps.
Good quality pork I do rarer so it is silky and juicy rather than coarse and dry.
__________________
Hold my dang beer...
buccaneer is offline   Reply With Quote


Old 12-30-2012, 02:48 AM   #3
MaximumJEFF
Full Fledged Farker
 
Join Date: 02-21-12
Location: Fenton, MO
Default

I did one the other day. Pulled it at 165, let it rest for a 20-30 minutes. Tasted great. But, I think I'll pull the next one off earlier. Probably at 150
__________________
Shut Your Mouth BBQ
COS and a UDS
MaximumJEFF is offline   Reply With Quote


Old 12-30-2012, 05:57 AM   #4
Gasket
Full Fledged Farker
 
Gasket's Avatar
 
Join Date: 01-06-12
Location: Nuremburg PA
Default

I always pull mine at 145, then cover loosely with foil and let rest about ten minutes. It will climb to about 150. Pork loin is safe to eat a little pink nowadays.
Gasket is offline   Reply With Quote


Thanks from: --->
Old 12-30-2012, 07:02 AM   #5
Smokin' D
is One Chatty Farker
 
Join Date: 12-11-07
Location: N. Andover, MA
Default

I'm with Bucc on this one. Pull around 130°, rest under a foil tent and the temp will rise. USDA says the safe internal temp for whole cuts of Pork is 145°, so stay close to that as the meat will be drier as the temp goes up. Definitely do not cook to 190!
Smokin' D is offline   Reply With Quote


Thanks from:--->
Old 12-30-2012, 07:29 AM   #6
jasonjax
Babbling Farker

 
jasonjax's Avatar
 
Join Date: 12-20-07
Location: Ponte Vedra, Florida
Name/Nickname : Jason
Default

Definitely don't go to the high temps mentioned. I'm still a bit paranoid of rarer pork so I goto 150ish before pulling and letting it rest.
jasonjax is offline   Reply With Quote


Old 12-30-2012, 08:54 AM   #7
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
Default

I've done both. A pork loin cooked to 140 and then rested is my preference, but the method that Willkat originally posted using foil, some liquid and taking it to 190 is also good, just different.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."


Naked Fatties Rock!

PKGo X 2/PK360/
Ron_L is online now   Reply With Quote


Old 12-30-2012, 09:26 AM   #8
code3rrt
Babbling Farker
 
Join Date: 08-09-12
Location: Spokane Valley, Washington
Default

Bucc has it right for what you are using it for, I believe you will be very happy with the results with that advice.
__________________
KC
Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah:
code3rrt is offline   Reply With Quote


Old 12-30-2012, 09:30 AM   #9
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Default

I do mine like some what like Buccaneer pit at 350 cook to 130-135 pull wrap and rest 30 min
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
Bludawg is offline   Reply With Quote


Old 12-30-2012, 09:39 AM   #10
nucornhusker
Babbling Farker
 
Join Date: 08-29-11
Location: Lincoln, NE
Default

I usually pull mine at 140 and tent with foil to let it rise to 145ish. Dry, tough pork loin is not good eats IMHO.
__________________
Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller
nucornhusker is offline   Reply With Quote


Old 12-30-2012, 09:39 AM   #11
---k---
is Blowin Smoke!
 
Join Date: 09-07-10
Location: Chicago, IL - West burbs
Default

Quote:
Originally Posted by Ron_L View Post
I've done both. A pork loin cooked to 140 and then rested is my preference, but the method that Willkat originally posted using foil, some liquid and taking it to 190 is also good, just different.
Exactly. I've done both also. Neither way is bad, but results are just different.

For slicing, cooking to 140* is probably the right method. Like a brisket results in fall apart tender.
__________________
-Ryan

Proudly Smoking on a UDS, PBC &
Accidental Winner of the 2012 "Saucy" Throwdown.
---k--- is offline   Reply With Quote


Old 12-30-2012, 10:27 AM   #12
BobM
Babbling Farker
 
Join Date: 02-16-12
Location: Long Island, NY
Default

I do my pork loins at 300F for about 1 hour, then foil and cook for about another 1/2 hour to 145F internal. Foil and rest for 1/2 hour.

Bob
__________________
"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin
| [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] |[COLOR=DarkRed]
[COLOR=Black]|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]| [COLOR=DarkOrange]Maverick ET-732[/COLOR] | [COLOR=Gray]Gray Thermapen[/COLOR] |
BobM is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 10:06 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
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.
no new posts