Help!! Pork Loin currently cooking!

[chiroken]

1st go at a pork loin, weight about 4 1/2 lbs after wrapped in a bacon weave. Stuffed with marinated apples/craisons/red onions. Been cooking 2 hrs now. Outside temp abit above freezing, Bradley set high but initially dropped to 212 when meat put in, as high as 225 (my target temp), currently at 218. Vent has been choked to help preserve heat, been 1/4 open.

After 2 hrs it's at 140^ already!!! Was expecting 4-5 hrs based on posts here. Plan was to remove at 145 and try FTC for the 1st time too.  Got the family all coming over for the daughter's Bday party so I'm under the gun here!

If I've got the Temp probe (digital probe) in the middle in the filling rather than the meat will the filling be hotter than the actual meat? Should I try to move the probe to see if the temp changes?

Hope to get some answers quick as I'm avoiding opening the door unecessarily (haven't yet) to maintain the temp.

thanks everyone

[squirtthecat]

Stick it in the meat..

[ArnieM]

Agree with squirt.  But, if the stuffing is up there the meat likely is too.  Boneless pork loins can cook pretty quickly.

I'd probably pull it and rest it for a while then put it into a 400-425 oven to crisp it up some prior to serving.

BTW, it sounds good!

[lumpy]

Here is a picture of 2 pork loins that I BBQ'd a while back. Took 3 hours.


Lumpy

[chiroken]

Well, I pulled it out after about 2:15hrs and FTC'd it for 1 hr 45 min before eating. Before pulling it the temp ready 145, then I moved the probe into the perimeter meat and it said 160, put it back in the middle in a different spot and it read 149. Turned out quite good, just abit overdone, not juicy like I've done some tenderloins, but still pretty tasty.

[Habanero Smoker]

I know that this is late, but when you are taking the temperature of stuffed meat, the stuffing is almost always going to be about the same temperature as the surrounding meat. As you go closer towards the surface, you will get a higher temperatures.