Pork Loin Roast

[smoker pete]

Snelly's pork loin smoke inspired me to smoke one using my new Frogmats that I just got from Bryan at Yard and Pool.  Even after doing a little research on the forum I was still a little reluctant to pull the loin at 150º - 155º.  A few have suggested an IT of 140º - 145º  :o   Anyway, chose to follow everyone's lead after reading some convincing data on the safety and pulled with an IT of 156º.  Old habits are hard to break! :-\

Swung down to WallyMart and found me a nice little Boneless Pork Loin and dusted it with a little of my favorite seasoning



Preheated OBS to 225º with my PID and applied 3 hours of smoke - 2 to 1 ratio with Pecan and Special Blend.  Pulled with an IT of 156º after a total cooking time of 3 1/2 hours.  The Loin was only 3.75 lbs.  I was curious to see if the pop-up thermometer would blow it's top signaling that it was done but it never did  :(



FTC for an hour and hacked off a few slices.  Very moist and tender with a nice smoke flavor



The $$shot ... served with some scalloped taters and steamed cauliflower/carrots/broccoli.  Got to have those vegies!!



I believe I'm going to like these FrogMats.  Maybe it was just me but it appeared that cleanup was a lot smoother or maybe it was that the Loin didn't drip as much as other meats.

[seemore]

smoker pete Frogmat clean up very easy love them yourfood looks great
seemore...........

[SnellySmokesEm]

Looks good Pete.  The next time I do the loin again I will pull at 140ish if its going into a crockpot again.  If I am serving it after ftc 150 is where I would pull it out.  Great Job!!!!

[Habanero Smoker]

If that pop up can with the loin, then it would not have popped up until the loin hit 165° - 170°. I'm one that will only take the pork to 142° - 145° as the final internal meat temperature.

Commercially U.S. raised pork is raise much differently then it was in the past; their feed no long contains remains of pig carcases, and the chances of getting trichinosis if very small. Also today's digital thermometers are very accurate to within + or - 2°F. The trichinosis parasite is destroyed at 137°F, and the recommended 150° meat temperature is a cushion in case your meat thermometer is inaccurate. I feel that the 150° is too large of a cushion, once pork goes beyond 145°F it dries out quickly; but looking at your package it seems you purchased enhanced pork. So I feel with a good thermometer, and knowledge of the proper position of the probe, it is perfectly safe for the temperature range I am using. As an extra precaution you can use an instant read to double check the temperature.

[FLBentRider]

I'm with Habs on this one - I do 142-145F as well.

[Oysterhog]

I tried this for the first time yesterday. Pulled it at 149°, FTC for 1 hour (144°), sliced it, then ate too much. Mine was 4.5 lbs and took only 4 hours in the smoker at 230°, so 5 hours total.  ;D

[Pachanga]

Another way to safely cook pork to low IT is by freezing.

According to the CDC site (http://www.cdc.gov/ncidod/dpd/parasites/trichinosis/factsht_trichinosis.htm#prevention):

"Freeze pork less than 6 inches thick for 20 days at 5 o F to kill any worms."

The lower the temperature, the less days in the freezer.

I pull a pork tenderloin at 127 F for one dish I cook and I still sleep soundly.

Pachanga

[SnellySmokesEm]

Another way to safely cook pork to low IT is by freezing.

According to the CDC site (http://www.cdc.gov/ncidod/dpd/parasites/trichinosis/factsht_trichinosis.htm#prevention):

"Freeze pork less than 6 inches thick for 20 days at 5 o F to kill any worms."

The lower the temperature, the less days in the freezer.

I pull a pork tenderloin at 127 F for one dish I cook and I still sleep soundly.

Pachanga

Very interesting, thanks for sharing Pachanga.

[ArnieM]

Some people are a little skittish eating pork that might look a little pink.  I'm not.

I've done a loin a couple of times to 140-142, let it rest for a half hour and then cut it into one inch thick chops.  The chops get some Q sauce on the grill for a few minutes per side until darkened, but not too much.  It's a great combo to have the smoke, the grill and the Q sauce.