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Pork loin cooking temp

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  • dennisl
    Charter Member
    • May 2015
    • 57
    • Northeast Georgia

    Pork loin cooking temp

    I have a question about smoking a pork loin (approx. 5 lbs). I plan on doing a dry brine, then a dry rub for this cut. My question is about cooking temp for my smoker. I have read on various sites a cooking temp of anywhere from 225 to 325 degrees. Since this is a much leaner and "cleaner" cut than a butt, I am thinking I can smoke it quite a bit higher than 225. If so, what is the recommended smoking temp, and at what internal meat temp (145 ?) do I take it out and let it rest. Thanks. What a great site this is.
  • richinlbrg
    Founding Member
    • Jul 2014
    • 1879
    • Leesburg, VA. (Northern, VA)
    • We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).

    #2
    I target 225, but don't sweat it until it clears 250 or higher. The only time I go into the 3s is for poultry or if I have something wrapped to power through the stall. That's just me.

    Comment


    • richinlbrg
      richinlbrg commented
      Editing a comment
      CLEARLY you should listen to MBMorgan and Jerod Broussard!
  • MBMorgan
    Club Member
    • Sep 2015
    • 6359
    • Colorado
    • > Weber Genesis EP-330
      > Grilla Grills Original Grilla (OG) pellet smoker
      > Pit Barrel Cooker (gone to a new home)
      > WeberQ 2000 (on "loan" to a relative)
      > Old Smokey Electric (for chickens mostly - when it's too nasty out
      to fiddle with a more capable cooker)
      > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
      > Thermoworks Smoke
      > 3 Thermoworks Chef Alarms
      > Thermoworks Thermapen
      > Thermoworks IR-GUN-S
      > Anova sous vide circulator
      > Searzall torch
      > BBQ Guru Rib Ring

    #3
    Just for reference: http://amazingribs.com/recipes/porkn...oin_roast.html

    Comment

    • Jerod Broussard
      Moderator
      • Jun 2014
      • 9861
      • East Texas
      • Pit Barrel Cooker "Texas Brisket Edition"
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        Cambro Model 300MPC110 w/ Winco SS Pans
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      #4
      I prefer 325 for loin since it is so lean like chicken breast.

      Comment

      • Thunder77
        Founding Member
        • Jul 2014
        • 2825
        • Halethorpe, MD
        • Weber 26.75" Kettle with SnS. Broil King Baron 5 burner. Akorn Kamado, and Akorn Jr kamado. Primo Oval Junior. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch

        #5
        +1 on what Jerod said. And I would pull it at 140, since pork is safe to eat at 145. On a 5 pound loin you will get carryover.

        Comment

        • fuzzydaddy
          Charter Member
          • Nov 2014
          • 4970
          • Winchester TN
          • Hardware
            Blackstone 36” Griddle.
            Slow 'N Sear Deluxe Kamado & Kettle Grill.
            Slow 'N Sear (1.0, Deluxe, 2.0).
            DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
            Weber Chimney Starters (regular and compact).
            Joule, Instant Accu Slim.
            GrillGrates.
            Maverick XR-50 [my favorite].
            ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

            Consumables / Favorites
            KBB (short cooks), Weber (long cooks), B&B Hardwood Briquettes when I'm out of Weber.
            Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins, Shrimp, Fajitas.
            SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
            MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPG.

          #6
          I cook them 325 and pull at 140, as others have said. Enjoy!

          Comment

          • Nate
            Banned Former Member
            • Apr 2015
            • 3808
            • Quarantined

            #7
            I love smoking whole pork loin. It is one of my favorite things... I smoke mine at around 275 and it usually takes around 3 hours. I pull them off at around 140-145. Have never really had a problem with them being dry etc... I have been known to wrap them in a bacon basket weave before too. Big thing is (like most large cuts of meat)... do not cut or slice until you are actually ready to serve it... That is where you will run into some problems with starting to dry out.

            Comment

            • dennisl
              Charter Member
              • May 2015
              • 57
              • Northeast Georgia

              #8
              Thanks for the great information guys - just what I was looking for. I am going to give it a shot tomorrow. Also appreciate the tip about waiting to slice it. Makes a lot of sense when you think about it.

              Comment


              • Nate
                Nate commented
                Editing a comment
                Best of luck. I would rather do a couple of these for 20 - 30 people than burgers and dogs... they can throw it on a bun and eat as a sandwich or just all by itself... I'm doing one on memorial day (along w/ other things) and am making a carolina mustard sauce to try on it as a sandwich.
            • Thunder77
              Founding Member
              • Jul 2014
              • 2825
              • Halethorpe, MD
              • Weber 26.75" Kettle with SnS. Broil King Baron 5 burner. Akorn Kamado, and Akorn Jr kamado. Primo Oval Junior. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch

              #9
              I hope you have a great cook! Even if you don't do it tomorrow, I would definitely give the bacon weave a try. It bathes the loin in nice bacon fat, and it really knocks it out of the park! Plus it just looks plain cool. 😎

              Comment

              • mgaretz
                Founding Member
                • Jul 2014
                • 879
                • San Ramon, CA
                • Mark Garetz
                  Rec Tec pellet grill
                  Weber Genesis Gasser
                  Maverick ET-732 and Thermapen and others

                #10
                I think it depends on the quantity and quality of the smoke that is produced by your pit at various temps, if you really want a smokey flavor. I do mine at 225f because I get more smoke at that temp then something higher.

                Comment

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