It looks like you're new here. If you want to get involved, click one of these buttons!
EGG Table Forum
Rules & Disclaimer
Salads and Dressings
Sauces, Rubs, Marinades
Soups, Stews, Chilis
Weight Loss Forum
With winter in full gear, we’re enjoying all the awesome photos of EGGs in the cold weather. Stay warm with some of our favorite Dutch oven recipes:
Chicken & Dumplings
Chili Con Carne
The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
1st pork loin indirect
edited November -1
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...
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.
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.
thanks for the feedback, however, how many hrs will or should it take to cook indirect?
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.
Powered by Vanilla