Cooking Temps

Discussion in 'Pork' started by jnstrom, Mar 11, 2009.

  1. jnstrom

    jnstrom Fire Starter

    Somewhere along the line I lost my Temp guide. Im thinking of stuffing a pork loin this weekend. What temp should I be shooting for?[​IMG]
     
  2. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    I believe 160 internal
     
  3. jnstrom

    jnstrom Fire Starter

    Cool, Ill keep looking for the site. Im sure its here somewhere.
     
  4. bandcollector

    bandcollector Master of the Pit OTBS Member ★ Lifetime Premier ★

    Check the "What you need to Know about Everything" section.......I believe it is there
     
  5. vtanker

    vtanker Meat Mopper

  6. I have a Traeger electric smoker.  I am trying to smoke at about 225 degree.  The dial I have on the smoker gives me some options.  If I set it at 225 degrees the average temp gets to about 245.  When I set it to the next lower setting, 180, the temp gets to an average of 190 degrees.  If I am trying to smoke at 225, am I better off smoking at the higher temp for a shorter time or smoke at the lower temp for a longer time?
     
  7. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    You would be better off at 245 rather than 190 for most larger cuts of meat as it will get them through the "Danger Zone" faster
     
  8. carpetride

    carpetride Master of the Pit OTBS Member SMF Premier Member

    Piney is right.

    Also I would pull the Loin at 155 knowing that it is going to coast a few more degrees higher.  Just my 2 cents.
     
  9. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    I'm kinda with Jerry (pineywoods) on this one. I would set the smoker at 240-250*ish and let the pork go to maybe 145*-150* and you will have some carry over rise in temp too. I personally like alittle pink in my pork.
     
  10. flash

    flash Smoking Guru OTBS Member

    Yep, no higher than 150 on the Loin. Wrap in foil and let it rest for an hour.
     
  11. sqwib

    sqwib Smoking Guru OTBS Member

    You are shooting for 160.

    I agree with Carpetride and Flash,

    pull at about 150 - 155 and foil and towel for about an hour.

    Here's a link to my last stuffed pork loin bout it was done in the oven.

    Apple Hill Stuffed Pork Loin

    [​IMG]
     

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