Pork loin help

N2Q · 02-16-2013, 04:34 PM

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

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.

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.

02-16-2013, 04:34 PM	#1
N2Q Knows what a fatty is. Join Date: 04-30-12 Location: North Texas Downloads: 0 Uploads: 0	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???

02-16-2013, 04:50 PM	#3
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	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. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

02-16-2013, 04:50 PM	#4
jmoney7269 is one Smokin' Farker Join Date: 02-07-11 Location: brenham, texas Downloads: 0 Uploads: 0	Instead if cooking 1 larger loin which IMO tough, cook several smaller tenderloins and pull them @145 in the thickest end __________________ Those willing to sacrifice liberty for security should be entitled to neither! - Benjamin Franklin

02-17-2013, 01:59 PM	#7
BobM is Blowin Smoke! Join Date: 02-16-12 Location: Long Island, NY Downloads: 0 Uploads: 0	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! __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| Weber 18 1/2" & 22 1/2" WSM, 22 1/2" & 26 3/4" OTG, Genesis S-330 \| \| BBQ Guru CyberQ WiFi \| Maverick ET-732 \|

02-17-2013, 02:39 PM	#8
El Ropo Babbling Farker Join Date: 10-06-10 Location: Austin, TX Downloads: 1 Uploads: 0	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. __________________ Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. Weber SJS. Stubbs. B&B Oak Lump. Cannondale 2009 F8 (for burning off all the great BBQ)

02-16-2013, 04:52 PM	#5
N2Q Knows what a fatty is. Join Date: 04-30-12 Location: North Texas Downloads: 0 Uploads: 0	Did not inject but cut a larger loin in half so they are around 11" long... Fat side up...

02-16-2013, 06:04 PM	#6
Hog Knows what a fatty is. Join Date: 11-07-12 Location: Leesburg, OH Downloads: 0 Uploads: 0	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.