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Old 05-03-2009, 11:55 AM   #1
travis1985
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Default pork loin help

hope everyone is having a great afternoon....quick question please

have two pork loins on the BGE, indirect, 325 or so.......

i overcooked them last time....at what temp should i pull.....and about how long should i give it....
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Old 05-03-2009, 01:57 PM   #2
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Pull at 150, they will be cook through, but still moist...
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Old 05-03-2009, 02:22 PM   #3
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i pull loins at 140 and the coast up to 145 at least. measure temp in the middle in several spots
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Old 05-03-2009, 02:39 PM   #4
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I agree with RTD. 140 and the carry over will take them to 145. Don;t forget to brine the loin. Oops... just reread your post. Sounds like it's too late for brining
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Old 05-03-2009, 02:47 PM   #5
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I actually pull at 140 also, it just freaks some people out....

Loins are safe to pull at 137 and over...
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Old 05-03-2009, 02:59 PM   #6
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Quote:
Originally Posted by Ron_L View Post
I agree with RTD. 140 and the carry over will take them to 145. Don;t forget to brine the loin. Oops... just reread your post. Sounds like it's too late for brining
Tell me more about this brine Ron...anything special you like in it and how long do you brine a loin?
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Old 05-04-2009, 12:30 AM   #7
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Quote:
Originally Posted by Smokin' Joe View Post
Tell me more about this brine Ron...anything special you like in it and how long do you brine a loin?
Brining pork loin, pork chops, chicken, and turkey is a good thing, google "Shake's Honey Brine"...
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Old 05-04-2009, 06:21 AM   #8
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That's a good brine. You can also make a basic brine with salt, sugar and water and then add in whatever seasoning you will put on the roast when you cook it. I bring a pork loin for about 12 hours but i depends on the strength of the brine.

Here's the best reference on Brining that I've seen.

http://www.cookshack.com/brining-101#_Toc528293329
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