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pork loin I.T stalled at 163

post #1 of 6
Thread Starter 
Its been at 163 for about 45 min so far... Went down to 161 and is now at 162... . I am new to this . Should I turn up the heat or leave it a while longer ? My Jim bowie is at 225
post #2 of 6
Is this a loin or a butt?
post #3 of 6

If your smoking a Pork Loin... She's Done.    take the IT to 145 wrap and rest 

post #4 of 6
Thread Starter 
I was under the impression that it has to get to 205 for the muscle fibers to release so I can pull it apart ... I know it would get rather dry at that temperature but after its pulled apart I'm going to have it soak it my uncles special bbq sauce and that will moistn it back up ... Will it still pull apart at this temperature ?
post #5 of 6

If you're doing a loin, most people take those to 145* and rest them then slice them. They're still moist and tender at that temp. If you want to pull it you need to go to 205* for it to pull nice.
 

post #6 of 6
Pork loin would be pretty awful at that high temp, not enough fat in that cut of meat to handle it. Cook it to 145 and rest it for a few, it's ready to eat then!
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SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › pork loin I.T stalled at 163