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Pork loin steaks

jabam
jabam Posts: 1,829
in EggHead Forum
What IT do I pull pork loin steaks. They are 1" thick. Cooking a spatchcock chicken as well, don't like to lift lid much should I put them on with chicken and check in 30 min? I'm going 400 indirect. 
Central Valley CA     One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee"
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  • SGH
    SGH Posts: 28,988
    jabam said:
    What IT do I pull pork loin steaks. They are 1" thick. 
    The his depends on how done you prefer your pork. I pull them in the 135-140 arena, but I like most things closer to rare or medium rare instead of well done. If you like your grub well done, then take them on up to around 160. To each his own my friend and good luck.

    Location- Just "this side" of Biloxi, Ms.

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    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Agree with Scottie. 160 is too done for me. 
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  • jabam
    jabam Posts: 1,829
    SGH said:
    jabam said:
    What IT do I pull pork loin steaks. They are 1" thick. 
    The his depends on how done you prefer your pork. I pull them in the 135-140 arena, but I like most things closer to rare or medium rare instead of well done. If you like your grub well done, then take them on up to around 160. To each his own my friend and good luck.
    Thanks; my phone died last night. I pulled them at 160, definately should have pulled sooner, but that's how we learn! Thanks again
    Central Valley CA     One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee"
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