I need advice please.

mikedixon

Smoke Blower

Original poster

Jun 21, 2009

129

11

East Tennessee

• Jul 8, 2010

• #1

 I have a big dinner planned for Saturday night (75 to 100 people) and I am pretty confident in my ability, because I do it a lot, but this time I want to grill a whole pork loin. I am wondering about the correct internal temp for this? I am not worried about what the USDA says, I want to know from the experts, you guys!  Any other pointers will help too. The last party we had, I grilled whole beef filets. They were amazing. Just Olive Oil, Kosher salt and fresh ground black pepper, 325 degree indirect heat about 1 1/2 hours. I was thinking along the same lines for the pork, except the pork is about 12 -15 pounds and the beef was about 5 - 8 pounds.

 

eman

Gone but not forgotten. RIP

OTBS Member

Feb 3, 2009

5,316

139

• Jul 8, 2010

• #2

i smoke a loin to 160

 grilling should be no different.

 but ya have to be careful loin will dry out on ya.

 very lean piece of pork.

 

meateater

Legendary Pitmaster

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Oct 17, 2009

8,983

63

Hendertucky, Nv.

• Jul 8, 2010

• #3

I've never grilled one but smoking them I say 250* until 140* internal. Thats the way I make them.

 

mikedixon

Smoke Blower

Original poster

Thread starter

Jun 21, 2009

129

11

East Tennessee

• Jul 8, 2010

• #4

I had some tenderloins dry out on the smoker before ,although the tenderloins are a lot smaller than a whole pork loin and my smokers will be full of butts to boot, that's why I want to grill them. I may even grill them for 45 minutes or an hour then wrap them the rest of the time.I suppose I will shoot for around 140 internal and see what it looks like. pretty much everything I grill or smoke rests in a cooler for at least 30 minutes then on the counter at least 15 and most of the time 30 so I know it will cook more during that. I will let you know how they turn out.

 

pineywoods

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Mar 22, 2008

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• Jul 8, 2010

• #5

Mike personally I'd be looking for about 145-148 internal before I pulled them but that's me

 

cycle1667

Newbie

Jul 8, 2010

5

10

• Jul 9, 2010

• #6

140 was the restaurant standard for medium in USDA approved pork loin ( from frozen to kill trichina parasite ).  This will be nice and juicy.

_________________

cycle1667

Cincinnati Dining

 

mikedixon

Smoke Blower

Original poster

Thread starter

Jun 21, 2009

129

11

East Tennessee

• Jul 11, 2010

• #7

Well, I got it to 140 over indirect heat with a charcoal grill, using lump charcoal. The taste was great, but it dried out. I was really suprised because 1) it didn't cook that long (2 hours or less) and 2) 140 degree internal temp, should have been juicy as a watermelon I would think. With the size of the pork loin, 11 pounds, I figured it would have been just right.  I have never had much luck with pork loin, or pork tenderloin except for in the crock pot.Most of it got ate though, along with 40 pounds of Boston Butt off the smoker, and 17 pounds of whole beef filets off the other charcoal grill, almost 20 pounds of potato salad, 3 cabbage heads worth of slaw, and a great big pan of baked beans, and 3 pounds of fried mushrooms and a pint or a pint and a half of sauce. We had a pretty good party. I wish you guys had been there!

 

celticgladiator

Meat Mopper

Jul 17, 2010

225

13

Southeastern SoDak

• Jul 20, 2010

• #8

i always had to use a marinade to keep my loin moist on the grill. i would place it in a foil pan and add marinade to the bottom of the pan so it bubbled in the marinade and its own juice and often spoon it over the top. thats a tough piece of meat to master but the taste is hard to beat.

 

mikedixon

Smoke Blower

Original poster

Thread starter

Jun 21, 2009

129

11

East Tennessee

• Jul 20, 2010

• #9

Thanks, thats a good idea. I will try that next time.