pork loin help

T

travis1985

Guest
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....
 
i pull loins at 140 and the coast up to 145 at least. measure temp in the middle in several spots
 
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 :rolleyes:
 
I actually pull at 140 also, it just freaks some people out....

Loins are safe to pull at 137 and over...
 
Ron_L said:
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 :rolleyes:
Click to expand...

Tell me more about this brine Ron...anything special you like in it and how long do you brine a loin?
 
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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