Stuffed ork loin time and temp???

Que_n_Brew · March 3

I'm doing a stuffed pork loin. I'm planning indirect at 300-350. How long will it take to get to 160 IT? Other time and temp suggestions welcomed. Thx.

lousubcap · March 3

Here's a great recipe (I change it up a bit-no pine nuts) but the cook is indirect at around 350*F and takes about an hour. I would remove at no more than 140*F.

http://www.bubbatim.com/Pork_Cooks.php Check out the other info on the site-good eats.

Que_n_Brew · March 3

Thanks @lousubcap. I was hoping it wasn't going to take more than an hour and a half.

Mattman3969 · March 3

I second the 140 IT. I used to do the 160 but I didn't know what I was missing. A lot of cookbooks still recommend 160 for a finished temp on pork but I read somewhere that 135-140 was totally safe and have been doin that since and I am still alive and kickin

kbutler84 · March 3

Was coming here to ask the same thing actually, thanks!

Mine is stuffed with cream cheese and jalapeño, what about you?

Que_n_Brew · March 3

I'm doing spinach, provolone & mushrooms. Will post pics later...please do the same.

kbutler84 · March 3

Will do. And Que, not sure if you have an adjustable rig (or any else please chime in) but will you do your raised indirect, or use a different setup?

Que_n_Brew · March 4

I don't have an AR...I use 4" X 4" stones to do "raised direct" when the need is there (spatchcock, ect). I did this normal indirect.

Que_n_Brew · March 4

Posting pics under new discussion...

Botch · March 4

Yum, stuffed orc!

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Stuffed ork loin time and temp???

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