Pork Loin

Discussion in 'Grilling Pork' started by countrykat, Mar 7, 2013.

  1. countrykat

    countrykat Fire Starter


    Just did a 7 lb pork loin and thought I would take a few shots. I started at 3pm and took it off at 645. It's all done on the grill with apple and cherry chunks.



    I probabbly could have took it off about 15 - 20 min earlier cause it's slightly dry. Still kinda moist but not like it should be.
     
    Last edited: Mar 7, 2013
  2. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Looks pretty good to me!

    Typically I pull my pork loins off at about 145 IT.  Nice and juicy and cooked plenty.

    Bill
     
  3. countrykat

    countrykat Fire Starter

    Didn't check my temp until I took it off and it was 170. I'm a rookie so please forgive.  !45 most likely would have been perfect.

    Thanks
     
  4. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Now worries Miss Kat!  We were all newbies at one time or other...[​IMG]

    Like I said...it looks good to me!  Make a great Cuban sammich...

    Bill
     
  5. venture

    venture Smoking Guru OTBS Member

    Yep!  As long as that loin was left as intact muscle meat?  Even the USDA says 145 now.

    I pull mine at 135 to 140 and tent them with foil to rest for about 20 minutes.  They will easily reach 145 or more that way.

    A wired probe thermometer is critical for these cuts!  Maybe an extra instant read stick probe thermometer for verification?  Then again I am among the thermo freaks here?  Never saw a new therm I didn't want to buy!  [​IMG]

    Looks like you are on your way.  Keep at it!

    Good luck and good smoking.
     
  6. countrykat

    countrykat Fire Starter

    Well it looks like I need to get a wire probe therm. That is the largest piece I ever put on the grill though. Would have been nice to know what the actual temp was inside the grill. Do they make a 2 probe wired therm so I can have 1 in the meat and 1 laying on the rack so I can see both temps?
     
    Last edited: Mar 8, 2013
  7. smokinclt

    smokinclt Meat Mopper

    Countrykat the Maverick ET-732 is a great thermo with just what you are looking for. Lots of folks on here and in comps etc use them. I have 2. Highly recommended and it has a wireless monitor with high/low for the Q and high for meat with audible alarm. Good luck!

    Doug
     
  8. countrykat

    countrykat Fire Starter

    Thanks I'll take a look at it. Know off hand if anyplace has free shipping on it?

    Jim
     
  9. countrykat

    countrykat Fire Starter

    Found it on amazon, should be here next week.

    Thanks

    Jim
     
  10. acidsorm

    acidsorm Fire Starter

    I have a wire probe thermometer with my Jim bowie. that pellet grill comes with a remote too ! so I can change temp of my grill. And view internal temperature of my meat from the temperature probe from within my home. Very handy since I don't need to open the lid to take a I.T
     
  11. marshman71

    marshman71 Smoke Blower

    Been seriously considering purchasing the maverick ET-732  I noticed you said you have 2 of them... 

    My question is  can you run them both at the same time ....  I have 2 Identical wireless thermometers I 

    currently use and my problem is they must be on the same frequency so when I'm running the both of them 

    the read out flips back and forth between the two units.    I was wondering if you have this same issue.
     
  12. marshman71

    marshman71 Smoke Blower

    Looks good for your first smoke...

    Pork Loins usually take me about 2 - 21/2 hours Max at 225-250  for a 7 LB'er ( typically the size I buy )   to reach IT of 145   Foil and wrap for 30 mins.  

    and you'll have the most moist and juicy pork loin you ever ate.    

    Pork Loins tend to cook pretty quick since there are no bones & very little fat to break down.
     

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