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Stuffed ork loin time and temp???
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Que_n_Brew
Posts: 578
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.
PROUD MEMBER OF THE WHO DAT NATION!
Comments
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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; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Thanks @lousubcap. I was hoping it wasn't going to take more than an hour and a half.PROUD MEMBER OF THE WHO DAT NATION!
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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-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Was coming here to ask the same thing actually, thanks!
Mine is stuffed with cream cheese and jalapeño, what about you? -
I'm doing spinach, provolone & mushrooms. Will post pics later...please do the same.PROUD MEMBER OF THE WHO DAT NATION!
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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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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.PROUD MEMBER OF THE WHO DAT NATION!
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Posting pics under new discussion...PROUD MEMBER OF THE WHO DAT NATION!
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Yum, stuffed orc!_____________
"Pro-Life" would be twenty students graduating from Sandy Hook next month
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