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Title: Pork loin on the SSP
Post by: thebigdawg77 on June 11, 2016, 04:02:16 PM

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.

(http://uploads.tapatalk-cdn.com/20160612/5e74564ff9600b6a847b4959e0e59d61.jpg)(http://uploads.tapatalk-cdn.com/20160612/ccc065b7875eef4931dad8da40c42515.jpg)(http://uploads.tapatalk-cdn.com/20160612/d41f72a3afd9f2ab7844eda039d8f778.jpg)(http://uploads.tapatalk-cdn.com/20160612/34e531b4f2ec0fbfa7e00277354de171.jpg)(http://uploads.tapatalk-cdn.com/20160612/28578b6589773f00dcbe74de7c089f74.jpg)

Yummy😊

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Title: Re: Pork loin on the SSP
Post by: Travis on June 11, 2016, 04:38:13 PM

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

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Title: Re: Pork loin on the SSP
Post by: varekai on June 11, 2016, 07:05:05 PM

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

Title: Re: Pork loin on the SSP
Post by: DonoBBQ on June 12, 2016, 09:56:49 AM

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

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Title: Re: Pork loin on the SSP
Post by: thebigdawg77 on June 12, 2016, 11:03:07 AM

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

Title: Re: Pork loin on the SSP
Post by: crowderjd on June 12, 2016, 06:19:31 PM

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.

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Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: thebigdawg77 on June 11, 2016, 04:02:16 PM