Discussion in 'Pork' started by papa7326, Jul 5, 2013.
I need Help. What temp should I pull my Pork off the Smoker at?PLEASE HELP!!
The search engine is your friend. Looks like about 160, even though my chart says 170 for pork. Must be because of the small size and dense white meat.
This sure looks like a taste idea!
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
All you need is 145 for pork loin. 160 it will start to dry out.
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
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.
I wouldn't go past 150...you'll have carry over. Loin is lean and will dry out.
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
The run was the wife's creation. Raw sugar & a rub w/ brown sugar & spices. Y'all sure help my cookin
Rub not run