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Late loin

post #1 of 14
Thread Starter 

I put a pork loin on about 830, temps running around 255. I need this done tonight , so I don't miss church in the morning. I should finish at 145* around 1100. The shooting class is small about 8 people, but the loin is 8.7 lbs. left overs will be great.

post #2 of 14
What is the IT now?
post #3 of 14
Thread Starter 
IT is 133.
post #4 of 14
It should make it.
post #5 of 14
Thread Starter 
I can always stay up later, church is at 930 and close by. Thanks.
post #6 of 14
Please post pics. I love a good pork loin
post #7 of 14
Thread Starter 
I sure will. How's 145º sound to you? That's what I did last time and it was good for me.
post #8 of 14
Yup. I pull it out at 145, still nice and juicy.
post #9 of 14
Thread Starter 
Great thanks, never hurts to have someone concur.
post #10 of 14
We have a great forum here.
post #11 of 14
Thread Starter 

It's finished, I cut it in half to cook, so it's more manageable . Reached IT of 145* at 11:15 close to 2.5 hours.

post #12 of 14
Thread Starter 

Loin went over big today.

post #13 of 14

Boy that looks good, would make good sammies.

post #14 of 14
Thread Starter 
It sure did. The shooting class ate it up. Other people are even coming up just for lunch.
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