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 05-03-2009, 11:55 AM   #1
travis1985
Got Wood.
 
Join Date: 03-25-09
Location: Houston, Texas
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....
travis1985 is offline   Reply With Quote




Old 05-03-2009, 01:57 PM   #2
Jeff Hughes
is one Smokin' Farker
 
Jeff Hughes's Avatar
 
Join Date: 02-03-06
Location: tulsa oklahoma
Default

Pull at 150, they will be cook through, but still moist...
__________________
Klose 72" Mobile
Medium BGE
HastyBake Legacy
22" Weber Kettle(10 bucks@garage sale)
Jeff Hughes is offline   Reply With Quote


Old 05-03-2009, 02:22 PM   #3
Rick's Tropical Delight
** Permanent Timeout **
 
Join Date: 04-25-07
Location: Farmersville, Ohio
Default

i pull loins at 140 and the coast up to 145 at least. measure temp in the middle in several spots
Rick's Tropical Delight is offline   Reply With Quote


Old 05-03-2009, 02:39 PM   #4
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
Default

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
__________________
"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 05-03-2009, 02:47 PM   #5
Jeff Hughes
is one Smokin' Farker
 
Jeff Hughes's Avatar
 
Join Date: 02-03-06
Location: tulsa oklahoma
Default

I actually pull at 140 also, it just freaks some people out....

Loins are safe to pull at 137 and over...
__________________
Klose 72" Mobile
Medium BGE
HastyBake Legacy
22" Weber Kettle(10 bucks@garage sale)
Jeff Hughes is offline   Reply With Quote


Old 05-03-2009, 02:59 PM   #6
Smokin' Joe
is one Smokin' Farker
 
Smokin' Joe's Avatar
 
Join Date: 02-03-08
Location: IOWA
Default

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?
__________________
TippyCanoe BBQ Crew
www.tippycanoebbq.com



Memphis Pro
Backwoods Fatboy
Backwoods Party
Smokin' Joe is offline   Reply With Quote


Old 05-04-2009, 12:30 AM   #7
Jeff Hughes
is one Smokin' Farker
 
Jeff Hughes's Avatar
 
Join Date: 02-03-06
Location: tulsa oklahoma
Default

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"...
__________________
Klose 72" Mobile
Medium BGE
HastyBake Legacy
22" Weber Kettle(10 bucks@garage sale)
Jeff Hughes is offline   Reply With Quote


Old 05-04-2009, 06:21 AM   #8
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
Default

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
__________________
"Ron Rico, Boss. You can call me Captain Ron..."


Naked Fatties Rock!

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


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Pork Loin and Sauerkraut - help with the pork loin, UDS style handsareme Q-talk 9 12-31-2011 06:10 PM
Smoked Pork Loin is now officially my favorite pork tortaboy Q-talk 7 12-18-2011 07:57 PM
Pork loin in Kosmos Pork Soak, now I can't eat tonight... what to do? kyle corn Q-talk 0 10-31-2011 08:00 PM
Pork Barrel Pork Loin & Dirty Roasted Potatoes Ryan Chester Q-talk 10 05-12-2011 09:31 PM
Pork Loin Ham? Pork Loin Bacon? Same Thing??? Q-Dat Q-talk 20 12-03-2010 12:45 PM

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 12:29 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