Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

1st pork loin indirect

BoomerBoomer Posts: 115
edited November -1 in EggHead Forum
Just placed the 4# seasoned loin indirect over a apple juiced drip pan, dome temp is 250degrees, wondering how long should i let this cook for, please help...



  • Mahi-MahiMahi-Mahi Posts: 162
    I like to pull my loins at 147 degrees when measuring the center of the loin and wrap them and they should go up to 155 F while wrapped in foil and a towel. Otherwise the loin dries out very quickly. If it gets up to 160 or above it gets dried out. Anything above 137 degrees is considered safe. But most people do not like the slightly pink center at 144 F.
  • Grandpas GrubGrandpas Grub Posts: 14,226
    I try to pull sliced pork at 145° no different than Mahi-Mahi above.

    I read a post the other day where Little Chef (LC) pulls hers at 140° then the rest. LC is a chef so on my next pork for slicing I am going to follow her suggestion.

    Good cooking.

  • BoomerBoomer Posts: 115
    thanks for the feedback, however, how many hrs will or should it take to cook indirect?

  • Grandpas GrubGrandpas Grub Posts: 14,226
    Your piece at 250° dome I would guess somewhere around 3 hrs. (2 to 4 hours).

    I don't have a good feel for time of sliced pork. If I were cooking your size I would guess 3 hrs and then foil and wrap in heavy blankets thinking it would rest (stay warm/hot) for another 2 to 4 hours after being pulled.

    Most importantly cook to temperature not time.

Sign In or Register to comment.