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Pork Loin...overcooked in no time

itsmce
itsmce Posts: 410
in EggHead Forum

I was fixing a meal for a grieving family yesterday and was so excited to share my great love of Egging.  The plan was pork loin, indirect at 300ish.  Things were looking good and I was on target for the designated delivery time.  Was tracking the time, temp of the grill surface, and internal temp of the loin. In the 25 minutes that I was distracted (frantically busy making the rest of the meal) the temp of the loin spiked from 117 to 145 while the grill temp was about 315. Yikes! I pulled the loin, covered with foil and towel as I finished the rest of the meal, and was terribly disappointed to discover that the loin was overdone when I sliced it.  Bummer. This has happened to me before. Just so frustrating.  I guess in the future, when a loin or tenderloin gets within 20 degrees of my target I should do nothing but monitor the temperature gauge.

Am I alone with this problem?

Large (sometimes wish it were an XL) in KS
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Comments

  • Eggcelsior
    Eggcelsior Posts: 14,414
    What thermo are you using? Some have an alarm.

    I find that most meat tends to zoom from around 110 up to the temp at which the "stall" occurs. Unless you are doing a "low and slow", this is bad news bears. I always keep an eye on it at that point.
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  • itsmce
    itsmce Posts: 410
    I have a Maverick (not sure which model).  I guess I need to learn to use the alarm.  I imagine from this point out, I will!
    Large (sometimes wish it were an XL) in KS
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  • nolaegghead
    nolaegghead Posts: 42,109
    Sorry about that.  Never fun to overshoot your target temp.

    An observation - you pulled and covered with a foil and towel - that exacerbated the problem by continuing to cook the food.  You want to put it on a cooling rack so the hot outside cools down and catches up with the inside temp.   Then put it in foil to keep warm.
    ______________________________________________
    I love lamp..
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  • johnkitchens
    johnkitchens Posts: 5,234
    I did the exact same thing one time. I was cooking my loin, and it seemed to take a long time to get to around 110 / 115 and then I got busy and when I checked it was almost 160!

    I pay attention better now! 

    Louisville, GA - 2 Large BGE's
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  • itsmce
    itsmce Posts: 410
    @nolaegghead:  I was stressed with a half hour of other tasks to get accomplished in 20 minutes and didn't want the loin to cool down too much.  I think you're right, I just made it worse. My homework tonight is to train myself on how to set the alarm on the Maverick.
    Large (sometimes wish it were an XL) in KS
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  • KenfromMI
    KenfromMI Posts: 742
    Pork Tender Loin pulled at 145 with a 5 minute rest before slicing. Can't see how it was over done at 145.
    Dearborn MI
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  • KenfromMI
    KenfromMI Posts: 742
    Sorry, misread.........160 yes that would be very done.
    Dearborn MI
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