Yall have created a monster...

tz666

I got this stuffed bacon wrapped pork loin and I need some egging support time and temp, raised indirect?

badinfluence

Raised in detect 350 degrees pull at 160 cut and enjoy

Tinyfish

I'd rather not say...but if you bring that fine looking grub to my house I'd be more then happy to eat it...I mean show you how to cook it.LOL

tz666

Thanks

NPHuskerFL

Doggone!!! =D>

berndcrisp

I thought "NPHuskerFL"  was going to go dark here. Three days is only moderately dim.

SmokeyPitt

That looks beautiful.  Raised indirect sounds good to me.  I would go to an internal temp of 145. 

theyolksonyou

Ive never cooked a stuffed one, but I'd sure help you eat that one!

flynnbob

NPHuskerFL said:

Doggone!!! =D>

Aha - You're back.  Knew you couldn't stay away.

tz666

NPHuskerFL said:

Doggone!!! =D>

Welcome back

tz666

Got it on the egg raised indirect with digiq set on grill grate 350 deg meat probe set at 160

NPHuskerFL

That's way more sophistication than I'm rolling with.

NPHuskerFL

Meaning no Stoker today.

tz666

I lowered temp to 325, internal temp was already 130 I may have misjudged my start time for supper in the 5 pm range what should I do if it gets to temp early

tz666

I wanted to sit, err..... Lay, on couch and not worry about temperature. Mardi Gras meeting yesterday at 3 pm turned into drinks till 11 and waffle house

blind99

Finish your cook, pull by 160, foil/towel/cooler and you should be good for a few hours. I've kept them hot for 2-3 hours that way.

blind99

That should give us all enough time to get to your place and make sure it's edible before you serve your guests

tz666

Foiled at 160 and resting took right about 2 hours was expecting more like 3