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Whole Pork Loin Question

 
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enduro
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Joined: 02 May 2012
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PostPosted: Sat Oct 20 12 2:13 am    Post subject: Whole Pork Loin Question Reply with quote

I'm looking to do a 7.5 lb whole pork loin on my rf offset. Not injected, basic rub, cook at 325 degrees until 147-150 internal temp. About how long should I expect this to be on the heat before resting? Any flaws with this plan? Thanks!
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jeepdad
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PostPosted: Sat Oct 20 12 2:48 am    Post subject: Reply with quote

enduro brine it (see below)! I smoke my at 225-250 for 45 mins per pound. I cut it in two sometime to shortened the smoke. I also stuff them with all kinds of goodness.

--jeepdad

Brine
I start with a basic brine and add a few items, but the first three ingredients are really all that is necessary.

2 quarts cold water (substitute apple juice, or a combo if you like)
1/4 cup kosher salt
1/4 cup sugar (white, brown, your choice)

Ground pepper
Crushed garlic (2-3 cloves)
Crushed fresh rosemary
The juice from an orange, or tangerine, Mix all ingredients until salt and sugar are dissolved in liquid, not necessary to heat it.
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darylcincy
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Joined: 24 Nov 2008
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Location: Cincinnati, Ohio

PostPosted: Sat Oct 20 12 9:22 am    Post subject: Reply with quote

You will be ok just preping it like that, I would cook it around 275 degrees and only take it to 145 degress internal temp. check internal temp at about 2.5 hours cook time it should be close, usually take me around 3 hours total cook time for a 8 to 9 pounder.
Jeepdads plan sounds really good I may try his way next time, but I cook at 275 degrees.
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Mish
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PostPosted: Sat Oct 20 12 11:07 am    Post subject: Reply with quote

The brine will help it from drying out but if you prefer not to brine then I would suggest to pull it out at 135-140, the temp will continue to rise during resting and dry pork is no fun.
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SoEzzy
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Joined: 13 Oct 2006
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Location: SLC, UT

PostPosted: Sat Oct 20 12 11:46 am    Post subject: Reply with quote

O/P 147
darylcincy 145
Mish 135 -140
SoEzzy for SoEzzy 130 - 132, SoEzzy for the SoEzzy Kids 145 - 150, SoEzzy for Mrs SoEzzy 165 - 170.

So to make things Ezzy I buy whole pork loins and cut them into 3 equal pieces, one piece comes out just after 130, the second comes off mid to high 140's, and the last piece when I'm reminded to take it out.

I don't brine but you can.
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Jeff T
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PostPosted: Sat Oct 20 12 2:54 pm    Post subject: Reply with quote

Minimum temp for whole muscle pork is 145.

Personally i pull them at 138-140 cover in foil & let rest for 20 minutes. Always super moist and just "done" when i slice.
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daddywoofdawg
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PostPosted: Sat Oct 20 12 3:32 pm    Post subject: Reply with quote

Cooking hot 325F, will dry that loin out.
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Skidder
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Joined: 10 Feb 2008
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PostPosted: Sat Oct 20 12 5:28 pm    Post subject: Reply with quote

Yup brine cook to 138 to 140 pull let rest and internal will rise to 145 as the goverment says. And we all know we can believe them.
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DrunkPlumber
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Joined: 22 Feb 2011
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PostPosted: Sat Oct 20 12 9:09 pm    Post subject: Reply with quote

I do a LOT of pork loins. I don't brine, but I do inject. Cook at 225-230. I pull at 138-140. Wrap in foil with @ 4oz. of a combination of warm apple juice and bourbon. wrap in a towel and into the cooler for 45-60 minutes.





Just sayin'. YMMV
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darylcincy
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PostPosted: Sat Oct 20 12 9:40 pm    Post subject: Reply with quote

That looks really good there DrunkPlumber,I will be cooking up a couple pork loins here in a week or so, might have to try the apple bourbon glaze.
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G Spot BBQ
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PostPosted: Sat Oct 20 12 9:49 pm    Post subject: Reply with quote

I did a whole pork loin last weekend. First I stuffed a whole keilbasa sausage in the center of it. Then wrapped the sausage stuffed loin in a bacon weave. Seasoned it with a combination of dried orange, lemon, and lime with ancho chili pepper blend.

On to the smoker at 230 to 250. Took about 2.5 hours to reach 145. I did spritz it with a apple/cranberry juice mixture a couple times. Removed from smoker covered with foil and let rest 30 minutes or so. Sliced it and drizzled it with Swineapple glaze,
After which I ate it. After which I drove directly to my cardiologists! Laughing
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enduro
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PostPosted: Mon Oct 22 12 8:00 pm    Post subject: Reply with quote

Thanks for the input. Took some advise and it turned out good. Best part is there's plenty of leftovers for sandwiches later.
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