4 lb Pork Loin

[tiger862]

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• tiger862
• Apr 19, 2015

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• tiger862
• Apr 19, 2015

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• tiger862
• Apr 19, 2015

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.

 

[Bearcarver]

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

 

[tiger862]

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.

 

[Bearcarver]

 
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

 

[oldschoolbbq]

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

Have fun and .  .  .