Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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. |
|
Thread Tools |
07-05-2020, 03:16 PM | #1 |
Got rid of the matchlight.
Join Date: 04-23-16
Location: East MEadow
|
Ned help
So I have a bacon-wrapped pork loin stuffed with hot Italian sausage and I haven’t made something yet like it on the Pitboss. Where should I put the probes, what temp should I set my Pitboss to, and what temp should I pull it? I know the sausage needs an IT of 160 but the pork loin should be 145. Maybe pull it off at 150?
https://imgur.com/undefined |
|
07-05-2020, 03:45 PM | #2 |
Babbling Farker
Join Date: 11-06-14
Location: Lapeer, MI
Name/Nickname : Joe
|
I can only speak for pork tenderloin. I run 250 for about an hour and pull at 145 with 1 15 min tented rest. Not sure if I would want to take a chance of underdone sausage. The sausage I imagine would keep the loin moist at the higher temp. Maybe pull at 155 with a 5 degree carry over
__________________
14" CBS, 18" & 22" WSM, Weber Kettle, Ducane Gasser, Rec Tec-680, MB-560, Blackstone 36" |
|
07-05-2020, 03:54 PM | #3 |
Babbling Farker
Join Date: 10-28-14
Location: Mizzory
Name/Nickname : Jeremy
|
You should probably cook to the IT of the sausage! I think the fat from the other two meats will help from drying out the loin?
__________________
9 out of 10 cannibals agree...vegetarians taste better! |
|
07-05-2020, 04:01 PM | #4 |
Babbling Farker
Join Date: 10-28-14
Location: Mizzory
Name/Nickname : Jeremy
|
You should probably cook to the IT of the sausage! I have never done that before but that would be safer. Maybe cook 275° or 300° until you hit an IT of 158 or 9?
__________________
9 out of 10 cannibals agree...vegetarians taste better! |
|
07-05-2020, 05:15 PM | #5 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
|
Can you partially cook cook the sausage before stuffing.
When I make a swineapple, I partially cook the hollow pineapple to deactivate the enzymes, and partially cook the pork to prevent any remaining enzymes from denaturing the pork before the cooking process begins. |
|
07-05-2020, 07:47 PM | #6 |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
|
Ned help
So it’s not Ned help you want?
Darn, I can’t help after all. Good luck with your cook, I’d bet on sausage helping to keep tenderloin moist and would cook it to 160F Sent from my iPhone using Tapatalk
__________________
John |
|
Thanks from: ---> |
07-05-2020, 07:50 PM | #7 |
Got rid of the matchlight.
Join Date: 04-23-16
Location: East MEadow
|
Actually, it came out perfect. I cooked it a 225 for about 3 hours. Pulled it at 147 and let it rest in the oven. It went up to 153. Was amazing
|
|
Thanks from: ---> |
Tags |
pork loin, Pork Loin Stuffing |
Thread Tools | |
|
|