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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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Old 03-08-2009, 12:42 PM   #1
Wager
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Default Pork Loin - done temp

Guys, what temp do you guys typically pull a pork loin off at.
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Old 03-08-2009, 12:57 PM   #2
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145º internal and let rest for 10-15 minutes.
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Old 03-08-2009, 12:59 PM   #3
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138 degrees
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Old 03-08-2009, 01:25 PM   #4
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I go to 150, then let it rest, for those that don't want pink pork.
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Old 03-08-2009, 01:52 PM   #5
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thanks guys!!
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Old 03-08-2009, 03:58 PM   #6
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tenderloins 140, loins I shoot for between 140 and 145
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Old 03-08-2009, 04:00 PM   #7
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I agree with the above statements, I pull at 145 and lightly foil for 10 minutes.
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Old 03-08-2009, 06:27 PM   #8
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140 foil then rest 10 min.
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Old 03-08-2009, 06:53 PM   #9
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CHIT, wish I had read this earlier. How bad is 160 going to be?
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Old 03-08-2009, 07:24 PM   #10
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Quote:
Originally Posted by tileman View Post
140 foil then rest 10 min.
+1 here too.
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Old 03-08-2009, 07:35 PM   #11
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I always pull around 160, they always turn out good for me.
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Old 03-08-2009, 07:38 PM   #12
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Quote:
Originally Posted by smooookin View Post
CHIT, wish I had read this earlier. How bad is 160 going to be?
well let us know! initial eats might be ok especially if you have some sauce of some kind. leftovers will be another story .

not to hijack this thread, but i just did this tenderloin tonight on the gasser. pulled at 142 in thickest part. came out great. made a cranberry /apple sauce/glaze for it.
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Last edited by boatnut; 01-22-2012 at 11:46 PM..
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Old 03-08-2009, 07:40 PM   #13
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Quote:
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CHIT, wish I had read this earlier. How bad is 160 going to be?
Well, it would be to done for me. But some people like it like that.
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