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4 lb Pork Loin

post #1 of 5
Thread Starter 

 

 

 

I picked up a pork loin on sale cheap. It is boneless with very little if any fat. I rubbed it with Cajun Seasons and brown sugar let it sit in fridge for 4 hrs then rest on counter for .5 hr. I am doing indirect heat with temp around 300 on Weber Master Touch Kettle. My question is what temp is the internal temp of meat supposed to be?  I read 145 as well as 185 but I normally cook it to 165 in oven and that would seem right to me. The slow temps I have been cooking at is 300 give or take 25 degrees so hopefully I don't screw it up. As you can see I also have corn and potatoes on there also.


Edited by Tiger862 - 4/19/15 at 2:32pm
post #2 of 5

About 3 or 4 years ago, the USDA changed the safe temp for Whole Pork from 160° down to 145°.

 

So 145° is safe, and tender & moist.

 

At 160°, a Pork Loin starts to get a bit dry.

 

 

Bear

post #3 of 5
Thread Starter 

I cooked it to 165 and it was tender and juicy. Every cut juice ran out and wife who doesn't like meat couldn't get enough of it.

post #4 of 5
Quote:
Originally Posted by Tiger862 View Post
 

I cooked it to 165 and it was tender and juicy. Every cut juice ran out and wife who doesn't like meat couldn't get enough of it.

 

Fine----I had them dry at 160°, back when you were supposed to take them to 160°.

 

If you want to go to 165°, do it. I just try to give the best info I can, when a question is asked.

 

 

Bear

post #5 of 5

Good job , Tiger.just for Giggles , try it at 145^F next  time . You'll see a difference .

 

Have fun and .  .  .

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