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Pork Loin finishing help - Where's your finish line?

thetrimthetrim Posts: 4,946
in EggHead Forum
I haven't done a lot of boneless pork loins on the egg, but usually like to finish at 145.  In doing some research on some new marinades, I've seen recommendations from 145 to as high as 160.  I've even seen a wide range in the recipes folder here.  Thought I'd throw it out to the group...  Where's your finish line?  Thanks for the help.
=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
Tampa Bay, FL
EIB 6 Oct 95

Comments

  • nolaeggheadnolaegghead Posts: 26,344
    I like mine around 135-140.
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  • Doc_EggertonDoc_Eggerton Posts: 5,148
    Mid 140/s

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  • GriffinGriffin Posts: 7,656
    140, rest and let it cruise up to 145.

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  • GrannyX4GrannyX4 Posts: 1,479
    I'm a 135 type gal.
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • Nature BoyNature Boy Posts: 8,508
    For me, 140 for indirect cooks, and 135 for direct cooks (which tend to carryover more during the rest).

    As you can see, the 160 recommendations are not often seen around here!
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  • lousubcaplousubcap Posts: 16,222
    Another vote for the low 140's...
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • jlsmjlsm Posts: 980
    Until just a year or so ago, the government recommended cooking pork to 160 to kill worms. Chefs had been cooking it to 140 for many years. The government finally came around, but the old temp is still out there. 
    *******
    Owner of a large and a beloved mini in Philadelphia
  • nashbamanashbama Posts: 102
    I've never used a thermometer with mine, always just timed it and eyeballed it. Last one I did was perfect, thoroughly cooked and fork tender. 4 hours at 250, rest for 10 minutes and it will come out beautiful.
  • thetrimthetrim Posts: 4,946
    jlsm said:

    Until just a year or so ago, the government recommended cooking pork to 160 to kill worms. Chefs had been cooking it to 140 for many years. The government finally came around, but the old temp is still out there. 

    Uncle Sam, keep your hands off my Pork!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
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