Pork loin help

bigphil · May 2015

i have a half of a full pork loin i wanna do for lunch meat and hot roast pork sandwiches . i know to take it to 145 internal but am conflicted weather to do it slow or bring the temp up around 350 and do it faster . any suggestions would be great Thanks

theyolksonyou · May 2015

I typically do in the 350 range. As long as you don't over cook, you'll be fine.

Biggreenpharmacist · May 2015

I would go a little slower and develop a little more smoky flavor.

500 · May 2015

if you have a deli slicer, you'll love the lunch meat sliced thin. I sliced cold Tri-tip thin on the slicer and it was the best beef lunch meat.

500 · May 2015

I would take it slow and indirect.

ChillyWillis · May 2015

I tend to do pork loin raised direct at 400, however it'll be good either way as long as you hit your target temp of 145. Like biggreenpharmacist said if you want more of a smokey flavor cook lower and longer. Personally I usually marinade and cook quick and hot to get a nice sear on it.

Mattman3969 · May 2015

If it is a big full loin I like to go indirect about 275 till hits 125-130 and then direct for a little char If it's the small tenderloin the I will run raised direct at about 325-350 and flip often till it hits 137 or then let it rest and you should end up a perfect 145.

YukonRon · May 2015

Try this, marinade in teriyaki and pineapple juice, low and slow indirect, use Cherry and Hickory, 1 medium size a piece. Go 250F, till about 140F remove wrap in foil until serving. You can get the marinade at your grocery store, cheaper the better.

bboulier · May 2015

I usually cook indirect at 350 until 145 degrees. Carry over will raise the temperature somewhat above that. I grew up in the days when trichinosis was a problem and have never quite adjusted to pink pork.

chrisc133 · May 2015

Indirect at 350 to the temp you like.

Pork loin help

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