Pork loin on the SSP

[thebigdawg77]

Took about 2.5 hours total. Temp range 275-325. Pulled it at 160IT. Wrapped and rested for 30 minutes. Perfectly juicy and tender. Will do again.



Yummy😊

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[Travis]

Looks good man! Sometime, try pulling it about 140 i/t. See what you think.


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[varekai]

I was wondering what to throw on my "new to me" performer tomorrow.....DECISION MADE! thanks!

[DonoBBQ]

Last loin I did I pulled at 145 and foiled it,  best I've had yet!

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[thebigdawg77]

I probably would have pulled it earlier, but I had guests coming over and didn't want to fuss with the "is it done " crowd.

Was still fantastic.

Cheers, TheBigDawg

[crowderjd]

That is one of my go-to recipes.  It's always a crowd pleaser.  As far as the doneness, I pull min at 150, then let it rest for 10-15 minutes.  My mom, who is the worst with her obsession about doneness has never complained.  Plus, I always just cut an end piece for her.  Nice cook.