Pork Loin Temp.

Discussion in 'Pork' started by papa7326, Jul 5, 2013.

  1. I need Help. What temp should I pull my Pork off the Smoker at?PLEASE HELP!!
     
  2. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

  3. Thanks. I'm gonna pull at 160 wrap in tinfoil. Then place in my oven ( oven off ) too rest. I figured 12 - 14 hrs. 4 hr I'm at 150 w/ 7 pounders
     
  4. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    All you need is 145 for pork loin. 160 it will start to dry out.
     
  5. Well I pulled them at 160 deg. It took only 7 hr. everyone on here said 2hr per lb. mine took 7hr at 225-250. I'll post picks when we slice it later
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Pork loin & any other piece of solid Pork is done & safe to eat at 145*.

    Taking it to 160* could make it too dry.

    Anything you find in a search previous to May 2011 will say to take it to 160*, because that was the old USDA rule.

    Bear
     
    Last edited: Jul 5, 2013
  7. markyque

    markyque Smoke Blower

    I wouldn't go past 150...you'll have carry over.  Loin is lean and will dry out.
     
  8. It's good.
     
  9. redneck69

    redneck69 Smoking Fanatic

    that's one heck of a bark you have on that loin...what type of rub sauce did you use?  must of had a fairly high sugar content...looks good thou
     
  10. The run was the wife's creation. Raw sugar & a rub w/ brown sugar & spices. Y'all sure help my cookin
     
  11. Rub not run
     

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