Welcome, Guest
Login or Register

Shop Amazon.com and support the WKC | WKC T-Shirts
« previous next »
Pages: [1]

Author Topic: Pork loin  (Read 1740 times)

Gettinit

  • Smokey Joe
  • Posts: 28
Pork loin
« on: August 01, 2015, 08:26:18 AM »
I plan on throwing them on the Kettle tonight.  I will be pulling them off at about 140°.  I will also be doing it on indirect heat an maybe using apple wood.  Cooking temp will be 350°

Any other suggestions are welcome. 
Logged

Cochise

  • WKC Brave
  • Posts: 325
Re: Pork loin
« Reply #1 on: August 01, 2015, 09:03:15 AM »
Sounds good to me, maybe even 135°...but I like my pork on the slightly pink/rare side.
Logged
SMOKE THIS!!

Gettinit

  • Smokey Joe
  • Posts: 28
Re: Pork loin
« Reply #2 on: August 01, 2015, 09:59:22 AM »
My wife has been raised to be taught the proper temp based off of ground meat.  It is a miracle that she will eat it this way.  Lmao
Logged

Gettinit

  • Smokey Joe
  • Posts: 28
Re: Pork loin
« Reply #3 on: August 01, 2015, 11:18:07 AM »
A little pissed right now.  I opened one tenderloin to dry it off and start prep.  So far so good.  The second one, grrr.  It must be in about 5 pieces.
Logged

MacEggs

  • WKC Performer
  • Posts: 3477
Re: Pork loin
« Reply #4 on: August 01, 2015, 12:09:07 PM »
Is it a loin, or tenderloin?  Quite different.

I prefer PT to be 135, and a loin at 140 when it comes off the cooker.

You original plan sounds good.
Logged
Q: How do you know something is bull$h!t?
A: When you are not allowed to question it.

Gettinit

  • Smokey Joe
  • Posts: 28
Re: Pork loin
« Reply #5 on: August 01, 2015, 12:59:37 PM »
Oh, pork tenderloin.  I wasn't aware there was a difference.  Thanks.
Logged
Pages: [1]
« previous next »