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Stuffed ork loin time and temp???

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.
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Comments

  • lousubcaplousubcap Posts: 6,655

    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.

    Louisville   L & S BGEs 
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  • Que_n_BrewQue_n_Brew Posts: 565
    Thanks @lousubcap. I was hoping it wasn't going to take more than an hour and a half.
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  • Mattman3969Mattman3969 Posts: 4,854
    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

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    Large BGE. Small BGE Henderson, Ky.
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  • kbutler84kbutler84 Posts: 107
    Was coming here to ask the same thing actually, thanks!

    Mine is stuffed with cream cheese and jalapeño, what about you?
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  • Que_n_BrewQue_n_Brew Posts: 565
    I'm doing spinach, provolone & mushrooms. Will post pics later...please do the same.
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  • kbutler84kbutler84 Posts: 107
    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?
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  • Que_n_BrewQue_n_Brew Posts: 565
    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.
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  • Que_n_BrewQue_n_Brew Posts: 565
    Posting pics under new discussion...
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  • BotchBotch Posts: 3,276
    Yum, stuffed orc!  
     
    image
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