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Cook temps, Whole Pork loin???
Options
dougbacker
Posts: 277
Doing a whole Pork loin, Got my temps at 275 dome 160 internal
Lets hear some suggestions?
Lets hear some suggestions?
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South Dakota
KBØQBT
Large BGE,
Mini BGE
36" Blackstone Griddle
Phoenix Gasser
Cyber Q WIFI
And a deck box full of toy's
Comments
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Opp's my bad.....Pork...Gotta love the edit feature
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South Dakota
KBØQBT
Large BGE,
Mini BGE
36" Blackstone Griddle
Phoenix Gasser
Cyber Q WIFI
And a deck box full of toy's -
I really like low and slow to 120*. With just a rub or light seasoning. I do an end sear to about 140*
Steve
Caledon, ON
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Little Steven Injected with apple cider viniger, apple cider, brown sugar, honey, and hit it with olive oil and BB Butt rub, pecan/cherry for smoke
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South Dakota
KBØQBT
Large BGE,
Mini BGE
36" Blackstone Griddle
Phoenix Gasser
Cyber Q WIFI
And a deck box full of toy's -
Whole lot of options here -- indirect like your suggesting will work, or direct will give you more brase -- main thing is don't go past 160 or it will be dry!! From my latest pork chop cook, i found out how much better brining provides a very juicy product, almost like eating steak!! A pork loin could be sliced into one inch chops, then brined for six hours, cooked direct at gasket level to 140 -- rested 15 minutes.................
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Sounds good to me except for the olive oil. You're ok if you do it at low temps but olive oil has a low smoke point. It's a little south of 400* for EV and around 400* for regular.
Steve
Caledon, ON
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Don't cook to 160. Pull at 145 max and it will climb to 150 during the rest. Can even pull at 140 but may have a slight pink to it but its safe to eat. Safe pork temp was changed to 145.
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+ 1 on 145. I generally do indirect and sear at the end. I like pecan rub on my pork loins-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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