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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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12-30-2012, 01:41 AM | #1 |
Is lookin for wood to cook with.
Join Date: 09-14-12
Location: Omaha, NE
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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. |
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12-30-2012, 02:14 AM | #2 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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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.
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12-30-2012, 02:48 AM | #3 |
Full Fledged Farker
Join Date: 02-21-12
Location: Fenton, MO
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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
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Shut Your Mouth BBQ COS and a UDS |
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12-30-2012, 07:02 AM | #5 |
is One Chatty Farker
Join Date: 12-11-07
Location: N. Andover, MA
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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!
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12-30-2012, 07:29 AM | #6 |
Babbling Farker
Join Date: 12-20-07
Location: Ponte Vedra, Florida
Name/Nickname : Jason
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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.
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12-30-2012, 08:54 AM | #7 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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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.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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12-30-2012, 09:26 AM | #8 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Bucc has it right for what you are using it for, I believe you will be very happy with the results with that advice.
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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: |
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12-30-2012, 09:30 AM | #9 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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I do mine like some what like Buccaneer pit at 350 cook to 130-135 pull wrap and rest 30 min
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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12-30-2012, 09:39 AM | #10 |
Babbling Farker
Join Date: 08-29-11
Location: Lincoln, NE
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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.
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12-30-2012, 09:39 AM | #11 | |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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Quote:
For slicing, cooking to 140* is probably the right method. Like a brisket results in fall apart tender.
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-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
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12-30-2012, 10:27 AM | #12 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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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
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