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6 lb pork loin

tsticktstick Posts: 67
edited 1:08PM in EggHead Forum
Need help (again) from the eggsperts. Have a 6 lb pork loin for this week end (grandkids, etc). Will be using firebricks and a drip pan. I believe I'll use the mustard trick with JJ's rub. This loin is huge. I'm thinking 4 hours at 350. What do you think? Thanks. tstick


  • Nature BoyNature Boy Posts: 8,421
    I did a Mr. Toads pork loin for Christmas. I believe it was 6 pounds. I think your times will be less than 4 hours. Maybe more like 3. It is off the top of my head, but I believe I posted my results on the 26th or 27th of December if you want to look it up..[p]Good luck! BTW, I didn't use firebricks, just a drip pan with beer and a v-rack. It was awesome.
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • Nature BoyNature Boy Posts: 8,421
    I found that post. It took 3 hours. Now that I think about it, I think it was 4.6 pounds. But stuffed with fruit. Yours will take 3-3.5 hours probably.

    [ul][li]My Xmas Post[/ul]
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • Char-WoodyChar-Woody Posts: 2,642
    Many different ways to do it..Yours sounds fine. [p]I use two firebricks end to end in the middle for the drip pan deflector. Then two on edge near the edge of the fire ring supporting another grill over the drip pan. [p]This puts the roast way up in the air over the drip pan and you have full circumferance heat and smoke. You will get a nice all around identical smoke ring and crusting. [p]Use your polder for internal temperatures and your time is pretty close. medium at 150 internal..well done at 160. Anything over 140 internal center temp is safe but rare doneness. I like mine at just a hint of pink in the center. Cover and rest it for a bit..and then enjoy..
    Sounds great.
    Cheers....C~W[p]Big Boston Butt thawing for tomorrow..Tri Tip tonight and sirloin yesterday..oooooh.
    Yompin Yimminy good eats!![p]

  • cintelcintel Posts: 6
    According to the food experts at FDA, pork must be cooked to a minimum internal temp of 160 - anything less is unsafe and potentially dangerous.

  • cintel,[p]All the nasty critters are killed at 137*. After sitting for 10 or 15 minutes, the meat will rise to about 150* internal.[p]The Pork Council, FDA, and others add ten degrees so no one will come back and sue them. Anything over 140*, IMHO, is more than safe to eat. I cook mine to 140*, wrap it in foil for 15 minutes, slice, and enjoy.[p]Rev. Jim
  • Char-WoodyChar-Woody Posts: 2,642
    Rev. Jim, Dang if you didn't nail it down with a affirmative. I like your style!! There are food experts, and then there are the Pro's. :-) I am glad I am surrounded by em!! Heeeeee![p]BTW, critters equals Trichinosis, a parasite. But there is one or two others that take a bit higher temperature, in the bacteria circus..hence ground meats to 160 hamburger!)

  • Char-Woody,[p]Mea culpa, mea culpa, mea maxima culpa. I just didn't want to spell out trichonae, and I liked the sound of "critters" better![p]You, of course, are absolutley correct. Just read that most intestinal ailments that are passed off as "stomach flu" are actually slight cases of food poisoning.[p]That'll get your attention![p]Rev. Jim
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