I bought a 4 lb. Pork loin to cook in the WSM and was wondering what temp to bring it to. From what I've read, pork should be cooked to an internal temp of 160 degrees to be safe. However, it seems some like to shoot for an internal temp of 145. Any advice? Any
suggestions for rub?

Russell,145 will give you a juicier product. Taking it all the way to 160 will dry it out. As far as seasoning goes,whatever you like. Salt and pepper,seasoned salt or any rub. What ever you like!

Try this out: http://tvwbb.com/eve/forums/a/...=288108056#288108056

Intact pork roasts - those not Jaccarded, pierced, slit, or filled with stuffing - do not need to hit 160 for safety. Though exceedingly rare in commercial pork, trichina are killed at 135 (if held there for 5 minutes) or 137 (a bit over 2 minutes), 140 (a bit over a minute), etc.

Thanks Phil and Kevin for de-confusing me. Glenn - looks awesome!

Yeah, I keep pork loin, tenderloin, chops, etc to 140 pull temp/rest or 145 and have never been happier. Stick with that and you'll be buying pork more often. If you have a rotisseries attachment give that a try. I prefer bone in over boneless loin, but that's just me.

At those temps it's done to perfection and is never dry.

I can't stand it now when I have pork that someone has taken to that "other safe temp" of 160.

A couple years ago during the Xmas meal of crown roast my MIL and Mother commented on how much they like the roast. They were thinking there was something about the method I used for cooking in the WSM.

I told them it wasn't so much the WSM, although the hardwood charcoal adds a nice note (I don't always add smoke wood when I do these). It was pulling at the right temp. When I told them I pull to get to a finish temp of 140-145 they looked concerned that I didn't cook it to safe temp. I just told them "all the bugs are dead at 140" you don't need to take it to 160.

They confuse two counts because of that 160 recommendation. That it's not safe and/or it's not "cooked" if you don't take it to that temp.

I cook roasts and chops all different ways, but this method from our own Rita Y has become an all time favorite of mine:

Rita Y Pork Prep

I've used variations of it over time and they always come out great. The brine is a good way to start any pork roast IMHO.

This message has been edited. Last edited by: r benash,

I pull mine off at 140-145. It leaves it nice and juicy but not too pink for those who are afraid of undercooked pork. I've been on a huge Montreal steak seasoning kick and I used it on a pork loin recently and it got rave reviews. Definitely worth a try for a quick and easy rub.

I'm a big fan of Montreal steak seasoning as well. I wouldn't have thought to try it on pork loin but, you're right, definitely worth a try. I'm sure it would be good. The chicken seasoning would probably be good as well.

Agree with the others - 140º~145º is perfect for whole loin or tenderloin.

BTW, according to the CDC, reported cases of Trich is going down, averaging about 12 cases annually between 1997~2001, mostly from eating "wild" game, with no reported deaths.
http://www.cdc.gov/mmwr/preview/mmwrhtml/ss5206a1.htm