Pork Loin finishing help - Where's your finish line?

thetrim · December 2012

I haven't done a lot of boneless pork loins on the egg, but usually like to finish at 145. In doing some research on some new marinades, I've seen recommendations from 145 to as high as 160. I've even seen a wide range in the recipes folder here. Thought I'd throw it out to the group... Where's your finish line? Thanks for the help.

nolaegghead · December 2012

I like mine around 135-140.

Doc_Eggerton · December 2012

Mid 140/s

Griffin · December 2012

140, rest and let it cruise up to 145.

GrannyX4 · December 2012

I'm a 135 type gal.

Nature Boy · December 2012

For me, 140 for indirect cooks, and 135 for direct cooks (which tend to carryover more during the rest).

As you can see, the 160 recommendations are not often seen around here!

Happy Loining

Chris

lousubcap · December 2012

Another vote for the low 140's...

jlsm · December 2012

Until just a year or so ago, the government recommended cooking pork to 160 to kill worms. Chefs had been cooking it to 140 for many years. The government finally came around, but the old temp is still out there.

nashbama · December 2012

I've never used a thermometer with mine, always just timed it and eyeballed it. Last one I did was perfect, thoroughly cooked and fork tender. 4 hours at 250, rest for 10 minutes and it will come out beautiful.

thetrim · December 2012

jlsm said:
Until just a year or so ago, the government recommended cooking pork to 160 to kill worms. Chefs had been cooking it to 140 for many years. The government finally came around, but the old temp is still out there.

Uncle Sam, keep your hands off my Pork!

Pork Loin finishing help - Where's your finish line?

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