Coolering Pork Loin?

[Rover24]

I am doing aobut 50 lbs of whole Prok Loins next saturday (not tenderloins) and was trying to figure out how to time everything. I was thinking about smoking the loins, taking the temps to about 140*, wrapping them in foil, then coolering them for a couple hours, while I concentrate on the chicken. I have read about guys coolering butts, and wondering if it will work similarly with loins even though I would be cooking them to a much cooler temp (140*) as opposed to butts (200*).

What says the brethren?

 

[Rover24]

Any ideas?

 

[drbbq]

I think it will be fine. Matter of fact they might be real good after a rest like that.

 

[T.K.]

Never had done it myself but I would think it would work. I thought internal pork temp should be about 160F?

 

[Puppyboy]

Rover- 140* then the cooler should be fine.

Never had done it myself but I would think it would work. I thought internal pork temp should be about 160F?

A properly cooked piece of pork can still be slightly pink. If you take a pork loin to 160*, it could dry out because there is very little fat on the inside. Give it a try. And after that, you start to panic when you check the temp the loin and it its 155*.

 

[Rover24]

Never had done it myself but I would think it would work. I thought internal pork temp should be about 160F?

I had read in a book, by DR. BBQ I believe, but not positive ATM, that the Trichinosis in pork are killed at 137*, and that the 160* temp is a holdover from the days when the worm was much more prevalent in the US pork supply. Can someone refute or back this up?

For me, 160* produces a dry pork loin that must be bathed in some sort of sauce to be enjoyed. The cut is just way too lean to take to that high of a temp, IMO.

 

[drbbq]

I had read in a book, by DR. BBQ I believe, but not positive ATM, that the Trichinosis in pork are killed at 137*, and that the 160* temp is a holdover from the days when the worm was much more prevalent in the US pork supply. Can someone refute or back this up?

For me, 160* produces a dry pork loin that must be bathed in some sort of sauce to be enjoyed. The cut is just way too lean to take to that high of a temp, IMO.

I can back that up.

 

[Puppyboy]

Classic.

 

[Rover24]

Classic.

I thought that was awesome.