Texas Hunting Forum

Pork Loin on the MES

Posted By: Jimbo1

Pork Loin on the MES - 04/07/19 07:14 PM

Bboneless pork loin in the MES at 225degrees, internal temp currently 148.. Been a while,what temp should I pull it before wrapping and in the cooler to rest?
Posted By: Judd

Re: Pork Loin on the MES - 04/07/19 09:45 PM

Probably too late but you want it above 160.
Posted By: Jimbo1

Re: Pork Loin on the MES - 04/07/19 10:58 PM

Yea, I pulled it at 168. Resting in the cooler now.
Posted By: bill oxner

Re: Pork Loin on the MES - 04/07/19 11:06 PM

worthless
Posted By: Jimbo1

Re: Pork Loin on the MES - 04/07/19 11:09 PM

Nope....no one wanted to help so I'm keeping my loin to myself! So there! Ha!
Posted By: PMK

Re: Pork Loin on the MES - 04/08/19 05:35 PM

wasn't around yesterday or I would've ... I guess I might be weird or old school about pork ... I always take to at least 165 ...
Posted By: Judd

Re: Pork Loin on the MES - 04/08/19 05:49 PM

Originally Posted by Jimbo1
Nope....no one wanted to help so I'm keeping my loin to myself! So there! Ha!


roflmao roflmao up
Posted By: bigbob_ftw

Re: Pork Loin on the MES - 04/08/19 07:59 PM

Originally Posted by Judd
Originally Posted by Jimbo1
Nope....no one wanted to help so I'm keeping my loin to myself! So there! Ha!


roflmao roflmao up



or maybe we haven't done a pork loin on the MES. confused2

worthless
Posted By: Thisisbeer

Re: Pork Loin on the MES - 04/09/19 12:57 PM

Originally Posted by PMK
wasn't around yesterday or I would've ... I guess I might be weird or old school about pork ... I always take to at least 165 ...


Man you are missing out. 145f pork loin is fantastic. The USDA even recommends it.
Posted By: bigbob_ftw

Re: Pork Loin on the MES - 04/09/19 01:22 PM

Originally Posted by Thisisbeer
Originally Posted by PMK
wasn't around yesterday or I would've ... I guess I might be weird or old school about pork ... I always take to at least 165 ...


Man you are missing out. 145f pork loin is fantastic. The USDA even recommends it.


yep. never over. it gets way too dry.
Posted By: PMK

Re: Pork Loin on the MES - 04/09/19 05:46 PM

yeah, but I grew up when you were supposed to take pork to 165 minimum to kill something possibly they carried??? this was back in the '60s and ranchers used to call us to come out to take care of feral hogs that were killing/eating new born calves/lambs/kids. So I have always been a bit Leary including pork sausage. I know the USDA now recommends 145...
Posted By: Thisisbeer

Re: Pork Loin on the MES - 04/09/19 06:27 PM

Originally Posted by PMK
yeah, but I grew up when you were supposed to take pork to 165 minimum to kill something possibly they carried??? this was back in the '60s and ranchers used to call us to come out to take care of feral hogs that were killing/eating new born calves/lambs/kids. So I have always been a bit Leary including pork sausage. I know the USDA now recommends 145...


Yes sir. the thing they were killing off was the parasite that causes trichinosis. It's only transferred to an animal after it eats raw infected meat of another animal. Domestic pork doesn't eat raw meat due to the USDA making it illegal to feed them raw meat. It's from a time when farms would feed animal scraps from butchers to farmed pork.

Now wild boar needs to be cooked to 165f as it can eat whatever it wants. The last USDA study said an average of 3% of wild boar were infected with trichinosis. So cook your wild boar to 165f. Cook your store bought pork to 145f
Posted By: Jimbo1

Re: Pork Loin on the MES - 04/10/19 12:19 AM

My pork loin came out perfect at 168. Of course that's after letting it rest overnight wrapped in the cooler. Wife said it was the best I had ever cooked. DR Pepper in the drip pan and apple wood chips. But next time Il try 150 or so.
Posted By: 68rustbucket

Re: Pork Loin on the MES - 04/10/19 01:31 AM

So what was the temp in the morning after resting in cooler all night?
Posted By: skinnerback

Re: Pork Loin on the MES - 04/10/19 03:11 AM

A log rest makes a difference.
Posted By: PMK

Re: Pork Loin on the MES - 04/10/19 01:27 PM

Originally Posted by Thisisbeer
Originally Posted by PMK
yeah, but I grew up when you were supposed to take pork to 165 minimum to kill something possibly they carried??? this was back in the '60s and ranchers used to call us to come out to take care of feral hogs that were killing/eating new born calves/lambs/kids. So I have always been a bit Leary including pork sausage. I know the USDA now recommends 145...


Yes sir. the thing they were killing off was the parasite that causes trichinosis. It's only transferred to an animal after it eats raw infected meat of another animal. Domestic pork doesn't eat raw meat due to the USDA making it illegal to feed them raw meat. It's from a time when farms would feed animal scraps from butchers to farmed pork.

Now wild boar needs to be cooked to 165f as it can eat whatever it wants. The last USDA study said an average of 3% of wild boar were infected with trichinosis. So cook your wild boar to 165f. Cook your store bought pork to 145f


thanks, as I stated, this was for close to 50 years ago and a lot of our pork came from wild/feral hogs ... back in those days there were a lot of ranchers that had free range hogs too not controlled in a feed lot. I'll definitely give the lower temperature a try on anything store bought.
Posted By: PMK

Re: Pork Loin on the MES - 04/10/19 01:29 PM

Originally Posted by Jimbo1
My pork loin came out perfect at 168. Of course that's after letting it rest overnight wrapped in the cooler. Wife said it was the best I had ever cooked. DR Pepper in the drip pan and apple wood chips. But next time Il try 150 or so.

I've done with root beer with great success ... even used in a crock pot with some root beer and chipotle BBQ sauce when I didn't have access to a smoker.
Posted By: Jimbo1

Re: Pork Loin on the MES - 04/10/19 11:23 PM

Originally Posted by 68rustbucket
So what was the temp in the morning after resting in cooler all night?

I have no idea, I left for work at 5am and the cooler was still warm to the touch. Wife took it out later that morning and we had it for dinner that evening. Probably rested for 12 hours!
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