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1/2 Whole Pork Loin Bone In

 
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Rubit
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PostPosted: Wed Oct 21 09 11:39 pm    Post subject: 1/2 Whole Pork Loin Bone In Reply with quote

I have two whole loins that I had cut on-half still on the bone in the smoker.

They are for Saturday so I have to reheat them. I am thinking of going to 180F internal then warp with foil with maybe 1/4 cup apple juice in each package.

I am thinking to reheat in an oven at 375 for maybe an hour leaving it in the foil.

Is this a good idea or bad?

Thanks guys.
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Teleking
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PostPosted: Thu Oct 22 09 12:34 am    Post subject: Re: 1/2 Whole Pork Loin Bone In Reply with quote

Rubit wrote:
Is this a good idea or bad?

Thanks guys.


bad idea IMO, it will be dryer than a popcorn fart. 180*F for pork is VER, Very, well done.

I pull and rest at 150*F and let carry over finish it. YMMV

http://whatscookingamerica.net/Information/MeatTemperatureChart.htm
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CrazyChef
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PostPosted: Thu Oct 22 09 12:37 am    Post subject: Reply with quote

^^^What he said^^^
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Vosholl Vulture
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PostPosted: Thu Oct 22 09 1:20 am    Post subject: Reply with quote

yea what he said
I normally pull my loins at 140-145*




{that doesnt sound right}
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Rubit
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PostPosted: Thu Oct 22 09 1:21 am    Post subject: Reply with quote

Done, they just turned 150F. They have 1/4 cup of apple juice in each foil wraped giant porkchop. Thanks guys.

Now, come Saturday what is the best way to reheat these things? Each one weighs about 4 pounds each.
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CrazyChef
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PostPosted: Thu Oct 22 09 1:54 am    Post subject: Reply with quote

When they're done with the carry over cooking, wrap 'em in plastic wrap, then wrap in foil. This will keep them moist. When ready to reheat, pull out of fridge and bring to room temp (yes, this is okay to do) leaving the wrappings on. Put in a 250* oven for 30-45 minutes until 165*. Unwrap and enjoy!
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Rubit
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PostPosted: Thu Oct 22 09 2:06 am    Post subject: Reply with quote

Thanks a bunch. Will do. Having to travel with the food that is why they are Qing today.

Got a brisket on as well for supper tonight but it has a long way to go. This time I trimmed a fair amount of fat and put the fat on the grill above the brisket with the brisket fat side down. This is my vertical wood burner.

Should be interesting.

Again guys thanks for the help.
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SmokeHound
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PostPosted: Thu Oct 22 09 2:18 am    Post subject: Reply with quote

Vosholl Vulture wrote:
yea what he said
I normally pull my loins at 140-145*




{that doesnt sound right}


This is the only place you can say that and not get arrested. . . . . Wink
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RLane22
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PostPosted: Thu Oct 22 09 3:27 am    Post subject: Reply with quote

SmokeHound wrote:
Vosholl Vulture wrote:
yea what he said
I normally pull my loins at 140-145*




{that doesnt sound right}


This is the only place you can say that and not get arrested. . . . . Wink


Laughing rotflmao What she said LOL
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Poppa's PTL Club
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PostPosted: Thu Oct 22 09 9:45 am    Post subject: Reply with quote

I pulled my loins once at 140. Still have to apply ointment twice a day.
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Rubit
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PostPosted: Tue Oct 27 09 7:18 pm    Post subject: Reply with quote

Just a quick note of thanks. The whole pork loins that I had the butcher cut in-half, reheated beautifully in the oven. I put them in the oven at 250 for two hours but they were still very cold so I unwrapped them then went to 350 and within a short time they went to 140.

I think splitting th whole loins in-half is good idea to give a good balance between inside and outside meat. These half loins also makes it much easier to run a long knife between the bone and meat for a quick way to debone it for carving.

I added a 1/4 cup of Mott's Natural apple juice to the foil packs and this really gave them moisture. Yhe Mott's Natural apple juice has lots of apple stuff floating in it so it seems work better than regular apple juice

Thanks again.
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