Pork loin

Discussion in 'Pork' started by lisa cruisngrrl, Mar 27, 2016.

  1. Did a 1.2kg pork loin today. Was done sooner than expected, target was 170f, it hit 190f by the time i noticed about 1.5 hours later, held the temps at about 250 on the lid of the akorn. Not sure where I put our second thermometer so can get grill temps, should probably dig out our laser.


    Cumin mint rub. Served with spiced gooseberry jam, creamed corn and mixed green veggies.
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    It had to be dry at 190!

    I pull mine off at 140, rest for 1/2 hour & the carryover gets it to 145.

    Check out "juicy pork loin" in my signature.

  3. a little dry,the spiced goose berry helped
  4. lamar

    lamar Smoking Fanatic SMF Premier Member

    Looks good enough to eat!

    Your laser will only read surface temps, not IT.
  5. I know, the idea is to get a temperature of the grill, have a probe for the meat.
  6. lamar

    lamar Smoking Fanatic SMF Premier Member

    I use a small block of wood with a hole the size of the probe that holds it about an inch off the grates for cc temp. Lots of folks just stick the probe through a potato to hold it..
  7. Some electronic thermometers come with a clip for the ambient probe holding it in air above the grate. I like the wood block idea, though. Toss it in there and you're ready to go.
    Last edited: Mar 27, 2016
  8. westby

    westby Smoking Fanatic

    Try 140 to 145 IT next time.  Will be much juicier.
  9. I've done 2 loins in the past 2 weeks and both came off at 145-147 IT....perfect both times, juicy and tender

Share This Page