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Pork loin

post #1 of 9
Thread Starter 
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.

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Cumin mint rub. Served with spiced gooseberry jam, creamed corn and mixed green veggies.
post #2 of 9

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.

 

Al

post #3 of 9
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post

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.

 

Al

a little dry,the spiced goose berry helped
post #4 of 9
Looks good enough to eat!

Your laser will only read surface temps, not IT.
post #5 of 9
Thread Starter 
Quote:
Originally Posted by Lamar View Post

Looks good enough to eat!

Your laser will only read surface temps, not IT.

I know, the idea is to get a temperature of the grill, have a probe for the meat.
post #6 of 9
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..
post #7 of 9
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.
post #8 of 9

Try 140 to 145 IT next time.  Will be much juicier.

post #9 of 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

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