Stuffed ork loin time and temp???

Que_n_Brew

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

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

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

Mattman3969

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

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

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

Que_n_Brew

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

kbutler84

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

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

Posting pics under new discussion...

Botch

Yum, stuffed orc!