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Started By
Message
Smoking a pork loin
Posted on 2/8/20 at 7:39 pm
Posted on 2/8/20 at 7:39 pm
I’ve never done it before and my wife is the type to not eat pork chops unless they are well done. Everything I’m reading is saying to smoke it to 145 which is medium rare. How can I get away with pulling it at 145 so it will taste like it should and not have hear freaking out? I imagine it will still have some pink to it at 145, right? The last thing I want to do is overcook a smoked pork loin.
5
Posted on 2/8/20 at 7:45 pm to MEANGREEN65
Comgranxz.
Posted on 2/8/20 at 8:03 pm to MEANGREEN65
The main problem with pork loin is it is so lean with only a bit of a fat cap on it from the store, if that.
It is real easy to dry out if cooked too long, unlike a pork butt that seems to get more tender and juicy as it cooks.
Cook it to medium rare and slice it thin after it rests for about 15 minutes off the grill or smoker.
This is the very reason I like to grill or smoke pork tenderloins instead of the whole loin.
Oh, and your wife needs to get out of the 1950's mode of pork needs to be well done before it's good to eat phase.
It is real easy to dry out if cooked too long, unlike a pork butt that seems to get more tender and juicy as it cooks.
Cook it to medium rare and slice it thin after it rests for about 15 minutes off the grill or smoker.
This is the very reason I like to grill or smoke pork tenderloins instead of the whole loin.
Oh, and your wife needs to get out of the 1950's mode of pork needs to be well done before it's good to eat phase.
Posted on 2/8/20 at 8:06 pm to MEANGREEN65
It won't be pink f you pull it at 145. I prefer to pull it at 135, it's a little pink then.
Posted on 2/8/20 at 9:19 pm to MEANGREEN65
Pull it at 145 like you want. Slice whatever piece she is gonna eat and sear it in a skillet until it’s dried out how she likes
Posted on 2/8/20 at 9:28 pm to MEANGREEN65
145F. Serve her the two end slices. They will be more done than the rest.
Posted on 2/8/20 at 9:52 pm to gumbo2176
quote:
Oh, and your wife needs to get out of the 1950's mode of pork needs to be well done before it's good to eat phase.
I’ve tried and tried and tried but she’s so damn hardheaded.
I’m pulling it at 145 and if it’s pink I’ll throw hers on the grill. If I can get her to say she loves it and prove she won’t get sick when i pull it at 145, hopefully she’ll change her perspective.
Thanks for the info about it not being pink at 145. Like I said I’ve never done it before and want to try it.
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