Doing my YouTube research on rotisserie pork loin this morning. Almost everything I watched said pull it off around 140° except one cat went to 180°. Is everybody else wrong?? I’ve only ever made those little 1# already marinated fellas every grocery store carries (Smithfield maybe?). First venture into the 2.5-3# range on the rotisserie
edit: also too I’m not married to the rotisserie idea. If you tell me throwing it on the grate with a couple flips will do the same I’ll gladly leave the rotisserie in storage
140 for SURE. No higher. Especially if it's a large piece, it's gonna go up close to 150 probably. People don't realize HOW GOOD pork loin is when cooked that temp. Everyone's always had dry ass pork loin cooked to 165-170 or more. It's horrific. Same for pork chops.
Trust us. Salt or brine it heavily, season it well, pull it at 140 and wrap it tightly. OR, pull it at 135 and do a quick hard sear on some charcoal. Either way, a 145-148 final temp pork loin is freaking delicious!
Absolutely no higher than 145-148 finished temp as noted by others above. And as also noted above, don’t forget the carryover cooking after you pull it and it rests a bit. So pull at 135-140. So tasty this way! And relatively cheap too.
Use the lower temperatures for a better result. I personally aim for my pork to be between the 135-140 when it hits the plate but I do realize that many people will question the cook if they see a little pink in the meat so I understand the slightly higher temperatures mentioned above.
The USDA Agriculture Research Service has published that there is very little risk of Trichinella infection in commercial pork. (About 1 in 1,000,000 pigs.)
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
I want to try a pork loin on the rotisserie too. Or a butt. For a loin, do NOT take it past 140-145. 180 would be BEYOND dry.
A Boston butt spun on the rotisserie would be good at 180 or higher. I'm tempted to spin one of those just to see what happens, and take it to at least 195.
I have done several butts on the roti. They were very good and different from smoked. I never had a good pork loin on the grill because they were dry, my error.
Doing my YouTube research on rotisserie pork loin this morning. Almost everything I watched said pull it off around 140° except one cat went to 180°. Is everybody else wrong?? I’ve only ever made those little 1# already marinated fellas every grocery store carries (Smithfield maybe?). First venture into the 2.5-3# range on the rotisserie
edit: also too I’m not married to the rotisserie idea. If you tell me throwing it on the grate with a couple flips will do the same I’ll gladly leave the rotisserie in storage
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