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Eggbert 75Eggbert 75 Posts: 42
edited 11:11PM in EggHead Forum
cooking 3 pork loins ....on cedar planks want temp roughly 165F .....just unsure for h0w long too cook for(hr wise).......any suggestions


  • FatMikeFatMike Posts: 464
    Internal I usually go 145 to 150 for loins. 165 is a bit too done and dry
  • Richard FlRichard Fl Posts: 8,238
    I pull around 140-145 as mentioned. They will crawl up 3-4 degrees. Any more is TOOO dry for me, plus if you reheat them they will be very dry.
  • Little ChefLittle Chef Posts: 4,725
    I pull at 135*...carryover will bring it to 140+. (137* is the magic number for lean pork cuts) At 165, I would attach shoe laces and wear them on my feet for a couple years. ;) Chicken on the other hand, 165* with NO negotiation. :)
  • I pull mine at 135 meat temp also and wrap in foil to rest. The temp will hit 140 with the carry over heat. Loin gets dry fast if overcooked. Cooking direct at 350 dome temp they will take approximately 1.5 hours. Turn them over every 1/2 hour or so.
  • Mike in AbitaMike in Abita Posts: 3,302
    If 165 is your goal. I'd guess around 350 dome for and hour or a little more. Do you have a thermo, so you can check it?

    It is a loin and not a tenderloin right?
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