When you stuff the loin, where is the best place to put the temperature probe? I assume it should go in the meat at the center, but how can you be sure it is in the meat and not the filling?
So far I have done unstuffed loins. The last one (9 lbs, cut in half) was brined for 3 days.
I then injected half with apple juice/rub mixture, covered it with rub, wrapped in plastic for 8 hours in fridge.
Other half was injected with an asian marinade I found in a cookbook that came with a food processor,the rest was used as a marinade for 8 hours in the fridge.
Smoked both at 225* on my MES30, using AMNS with half hickory/half apple until 155* (about 4 hours), foil wrapped and held in a cooler until time to eat. Sliced and enjoyed.
Sorry, no pron.