what did we do wrong? stuffed pork loin

digger65

We did a stuffed pork loin last night and it came out way overdone. The BGE ran around 375, indirect heat, for about 1.5 hours. We pulled the loin off at 149 and tented under foil for about 20 minutes. Any ideas as to how to properly cook the next one?[p]Beth

The Naked Whiz

digger65,
You might want to try calibrating your meat thermometer in boiling water. Also, if the tip of the probe was in stuffing vs. in meat, you will get different readings. You may have just overcooked it due to faulty information from the thermometer. Also, I would have pulled it at 140, FWIW.[p]TNW

stike

digger65,
stuffed and taken off at 149, under foil it probably coasted to 160. ten degrees of carryover on a big piece like that isn't hard to do...[p]

Unknown

digger65,
What Whiz and stike said and next time try brining it before
stuffing. It will add some moisture and flavor.

Car Wash Mike

<p />digger65,
I would try a lower temp. I wrap in bacon and cook about 225-250.[p]
Mike

digger65

Thanks for all the help....Looks like we did alot of things wrong and I'm going to print all this stuff out for the next time. Beth