Internal temp for pork loin

Kayakjack

I did a pork loin yesterday. Turned out pretty good, but....[p]I think it was a little dry. It was about five pounds. Egg was steady between 200 and 225 degrees. About six hours. [p]Meat temperature was about 195 when I took it off. Too high???[p]What meat temp would be best for this?[p]What meat temp would be best for a pork shoulder that was going to be for pulled pork?[p]Thanks!![p]Jack

Pakak

Yeah, that's way, way too high for a pork loin. I think DrBBQ and others have said the competition temp can be as low as 137. I usually take them off at 140 or a little higher. There is no danger of trichinosis higher than the 137 temp.

Crimsonsmoke

kayakjack,[p]You can use lower temps when cooking low and slow, but I don't take a loin above 165* on a faster cook. The internal temp will rise while resting and take above the 170* mark, plenty done and plenty juicy. [p]Cooked a two pound loin (thick/not long) Saturday night. I didn't micro-manage it, but the dome was steady around 300* for about 1 1/4 hours. Set the the thermometer to go off at 160* internal then let it rest. It was perfect.

BBQfan1

kayakjack,
As mentioned 137 is absolute minimum for pork and at the other end, much over 155-160 you're drying it out. 137-147 internal and you're still going to have at least a slight pink 'blush' to the meat. If you're serving to those who can't eat pork with any hint of pink due to being stuck in that old mindset of 'pork must be grey to be cooked', then I would recommend brining the roast for 6-12 hours before cooking and it will give you sufficient moisture in finished product if you have to go 155-160.
Qfan

Unknown

kayakjack,
I basically have found that you lose 'pink' at 150.

Unknown

kayakjack, I pull mine at 140, rest it while am putting plates together with mashed taters, kraut, beans, whatever, then cut into it. It has usually risen to 145-150, tender and juicy. umm, umm!