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Cook temps, Whole Pork loin???

dougbackerdougbacker Posts: 277
edited April 2013 in EggHead Forum
Doing a whole Pork loin, Got my temps at 275 dome 160 internal
Lets hear some suggestions?

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South Dakota
KBØQBT
Large BGE, 
Mini BGE
36" Blackstone Griddle
Phoenix Gasser
Cyber Q WIFI

And a deck box full of toy's


Comments

  • Little StevenLittle Steven Posts: 28,740
    Loin of what?

    Steve 

    Caledon, ON

     

  • dougbackerdougbacker Posts: 277
    edited April 2013
    Opp's my bad.....Pork...Gotta love the edit feature

    --------------------------------------------------------
    South Dakota
    KBØQBT
    Large BGE, 
    Mini BGE
    36" Blackstone Griddle
    Phoenix Gasser
    Cyber Q WIFI

    And a deck box full of toy's


  • Little StevenLittle Steven Posts: 28,740

    I really like low and slow to 120*. With just a rub or light seasoning. I do an end sear to about 140*

    Steve 

    Caledon, ON

     

  • dougbackerdougbacker Posts: 277
    Little Steven Injected with apple cider viniger, apple cider, brown sugar, honey, and hit it with olive oil and BB Butt rub, pecan/cherry for smoke   

    --------------------------------------------------------
    South Dakota
    KBØQBT
    Large BGE, 
    Mini BGE
    36" Blackstone Griddle
    Phoenix Gasser
    Cyber Q WIFI

    And a deck box full of toy's


  • Charlie tunaCharlie tuna Posts: 2,191
    Whole lot of options here -- indirect like your suggesting will work, or direct will give you more brase --  main thing is don't go past 160 or it will be dry!!  From my latest pork chop cook, i found out how much better brining provides a very juicy product, almost like eating steak!!  A pork loin could be sliced into one inch chops, then brined for six hours, cooked direct at gasket level to 140 -- rested 15 minutes................. 
  • Little StevenLittle Steven Posts: 28,740
    Sounds good to me except for the olive oil. You're ok if you do it at low temps but olive oil has a low smoke point. It's a little south of 400* for EV and around 400* for regular.

    Steve 

    Caledon, ON

     

  • LitLit Posts: 6,499
    Don't cook to 160. Pull at 145 max and it will climb to 150 during the rest. Can even pull at 140 but may have a slight pink to it but its safe to eat. Safe pork temp was changed to 145.
  • Mattman3969Mattman3969 Posts: 7,215
    + 1 on 145. I generally do indirect and sear at the end. I like pecan rub on my pork loins

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    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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