Pork loin help

Discussion in 'Pork' started by lowcountrygamecock, Oct 19, 2014.

  1. lowcountrygamecock

    lowcountrygamecock Smoke Blower

    Couple quick pork loin questions. What temp do I take the loin out? Also I have to pull it at around 9ish and won't be eating until around 12:30. What's the best way to keep it warm? I had planned on double foil and wrap in towels in the cooler.
  2. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    Take pork loin to 145° internal temp. You will probably need to reheat in the oven with a little apple juice or stock.
  3. venture

    venture Smoking Guru OTBS Member

    I like mine juicy.

    If that is a full pork loin?  You could pull it at 135 to 140.  Foil immediately and rest.  It will easily reach 145 or even higher than I would like it.

    Good luck and good smoking.
  4. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    I removed one yesterday from the smoker @145 and it climbed to 150 before I sliced it.This was with no foil or wrap so Venture has the right info for you.
  5. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    Venture has you in the direction I would send you.

    If you pull at 130-135, foil then wrap with towels you easily get to 140-145 in 3 1/2 hrs with carry over cooking. Check it before serving, a little pink in commercial pork loin is ok.
  6. lowcountrygamecock

    lowcountrygamecock Smoke Blower

    Thanks for the help

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