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Pork Loin Temp.

post #1 of 11
Thread Starter 

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

post #2 of 11

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.

 

http://www.smokingmeatforums.com/t/95434/pepper-jelly-glazed-loin

 

This sure looks like a taste idea!

post #3 of 11
Thread Starter 
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
post #4 of 11

All you need is 145 for pork loin. 160 it will start to dry out.

post #5 of 11
Thread Starter 
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
post #6 of 11

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

post #7 of 11

I wouldn't go past 150...you'll have carry over.  Loin is lean and will dry out.

post #8 of 11
Thread Starter 

It's good.
post #9 of 11

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

post #10 of 11
Thread Starter 
The run was the wife's creation. Raw sugar & a rub w/ brown sugar & spices. Y'all sure help my cookin
post #11 of 11
Thread Starter 
Rub not run
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