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Pork Loin question

BeachbumBeachbum Posts: 61
edited 1:48AM in EggHead Forum
I am making Naked Whiz's pork loin tonight..

http://www.nakedwhiz.com/porkloin1.htm

It is around 2.25 lbs. If I want it to be done around 6:30 when should I put it on after I get the fire stabilized? Said it should be around 140 internal...

Thanks!

Comments

  • Nature BoyNature Boy Posts: 8,521
    Not seen nekked's writeup, but I like to cook them direct around 300, and it takes less than an hour. A 20 minute rest won't hurt, so 5:15 would be a good safe bet.

    Happy cookin!
    Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
  • 5:15 it is then.. thanks!
  • Nature BoyNature Boy Posts: 8,521
    Just read nekked's recipe, and I see it is stuffed, wrapped in bacon, and cooked indirect. I think you might need to add a half hour to that if you go that way!

    With all that bacon, you can get away with a longer rest too....that builds in some flexability. A quarter to five will probably do ya.

    Cheers
    Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
  • BrocBroc Posts: 1,398
    Don't try to time your pork loin to the dinner.

    Put the loin on a couple hours earlier than you think you'll need it -- then when it's done, double wrap it in HDfoil and old towels, and stash it in a camping "cooler."

    It will stay hot for at least 4 hours, and "steam" in its own juices, becoming more tender with each passing minutes.

    Let it have a long, wrapped rest time!

    Trust me!

    ~ Broc
    ;)
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