Pork Roast-Temp?

FriendlyEgg

Hi everyone,[p]I cooked a fair-sized pork roast last night (~ 7 lbs.):[p]-DP mix
-Place setter (or plate setter - I can never remember the name) with raised grid
-Drip pan constantly filled with beer & apple juice
-Cooked around 375 dome temp (raised to 400 during last hour because of hungry guests) for around 3 hours
-Removed when internal temp was 74 degrees
-Let sit in foil for 5 minutes[p]My question: My Webber wireless thermometer wanted me to wait to 77 degrees internal temp for it to be done. Because I was letting her sit, I removed at 74 degrees (thinking it would still cook a little more). However - I felt like it was overdone (more dry than anticipated).[p]What internal temps do you guys cook a pork roast until? Would you recommend any changes to my set-up? Unfortunately, I did not take any pictures.[p]Thanks in advance.

stike

FriendlyEgg,
you mean a HUNDRED and 77?
or you talking celsius?

Essex County

FriendlyEgg,
I'm assuming you're talking Celsius. If so, then I'd pull at 65 (about 150F). I prefer to cook pork loins indirect at about 275F, oops, thats about 135C until I hit the internal temp target.[p]Paul

fishlessman

FriendlyEgg,
roasting at those temps, you could of pulled it out around 58 to 60 degrees c and let the temp rise a bit on the counter. that would be for an american pig, where you cooking

EddieMac

Fast and hot....lower-n-slower....your call....But fat content is low....and this piece of meat cooks rather quickly....Pulling off at 155 - 160 internal temperature....letting sit for 15 -20 minutes before slicing....and all should be well.....[p]Ed McLean....eddiemac
Ft. Pierce, FL

FriendlyEgg

fishlessman,[p]Hi everyone,[p]Yes - celcius (around 70 farenheit). I guess my thermometre is set a little too high...[p]Thanks a million for your comments.