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Cooking Temps

post #1 of 11
Thread Starter 
Somewhere along the line I lost my Temp guide. Im thinking of stuffing a pork loin this weekend. What temp should I be shooting for?icon_wink.gif
post #2 of 11
I believe 160 internal
post #3 of 11
Thread Starter 
Cool, Ill keep looking for the site. Im sure its here somewhere.
post #4 of 11
Check the "What you need to Know about Everything" section.......I believe it is there
post #5 of 11

Here is a link.

Here is a link just scroll down to page 13
http://www.smoking-meat.com/how-to-smoke-meat.pdf
post #6 of 11

I have a Traeger electric smoker.  I am trying to smoke at about 225 degree.  The dial I have on the smoker gives me some options.  If I set it at 225 degrees the average temp gets to about 245.  When I set it to the next lower setting, 180, the temp gets to an average of 190 degrees.  If I am trying to smoke at 225, am I better off smoking at the higher temp for a shorter time or smoke at the lower temp for a longer time?

post #7 of 11
Quote:
Originally Posted by charlottetavern View Post

I have a Traeger electric smoker.  I am trying to smoke at about 225 degree.  The dial I have on the smoker gives me some options.  If I set it at 225 degrees the average temp gets to about 245.  When I set it to the next lower setting, 180, the temp gets to an average of 190 degrees.  If I am trying to smoke at 225, am I better off smoking at the higher temp for a shorter time or smoke at the lower temp for a longer time?



You would be better off at 245 rather than 190 for most larger cuts of meat as it will get them through the "Danger Zone" faster

post #8 of 11

Piney is right.

 

Also I would pull the Loin at 155 knowing that it is going to coast a few more degrees higher.  Just my 2 cents.

post #9 of 11

icon_cool.gif

I'm kinda with Jerry (pineywoods) on this one. I would set the smoker at 240-250*ish and let the pork go to maybe 145*-150* and you will have some carry over rise in temp too. I personally like alittle pink in my pork.

post #10 of 11

Yep, no higher than 150 on the Loin. Wrap in foil and let it rest for an hour.

post #11 of 11

You are shooting for 160.

 

I agree with Carpetride and Flash,

pull at about 150 - 155 and foil and towel for about an hour.

Here's a link to my last stuffed pork loin bout it was done in the oven.

 

Apple Hill Stuffed Pork Loin

 

Loin.jpg

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