Pork Loin Temp.

[papa7326]

I need Help. What temp should I pull my Pork off the Smoker at?PLEASE HELP!!

 

[foamheart]

The search engine is your friend. Looks like about 160, even though my chart says 170 for pork. Must be because of the small size and dense white meat.

http://www.smokingmeatforums.com/t/95434/pepper-jelly-glazed-loin

This sure looks like a taste idea!

 

[papa7326]

Thanks. I'm gonna pull at 160 wrap in tinfoil. Then place in my oven ( oven off ) too rest. I figured 12 - 14 hrs. 4 hr I'm at 150 w/ 7 pounders

 

[jrod62]

All you need is 145 for pork loin. 160 it will start to dry out.

 

[papa7326]

Well I pulled them at 160 deg. It took only 7 hr. everyone on here said 2hr per lb. mine took 7hr at 225-250. I'll post picks when we slice it later

 

[Bearcarver]

Pork loin & any other piece of solid Pork is done & safe to eat at 145*.

Taking it to 160* could make it too dry.

Anything you find in a search previous to May 2011 will say to take it to 160*, because that was the old USDA rule.

Bear

 

[markyque]

I wouldn't go past 150...you'll have carry over.  Loin is lean and will dry out.

 

[papa7326]

image.jpg

• papa7326
• Jul 5, 2013

It's good.

 

[redneck69]

that's one heck of a bark you have on that loin...what type of rub sauce did you use?  must of had a fairly high sugar content...looks good thou

 

[papa7326]

The run was the wife's creation. Raw sugar & a rub w/ brown sugar & spices. Y'all sure help my cookin

 

[papa7326]

Rub not run