- 15 Posts. Joined 5/2011
- Location: Escondido, CA
- Points: 10
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You can always use 1 lb for 1 1/2 hours, but that is not always accurate. Take it to 150º internal, then wrap it in foil for 45 minutes after removing it from smoker.
I cook loins at a higher temp to avoid drying out the lean cut of meat. I'll smoke at 275-325 to an internal temp of 135-138, then pull and rest in foil and ice chest for one hour. It will continue to rise in temp and end up at 145, and always turns out yummy. Taking a loin over 145 is pork abuse in my mind, it's just drying it out.
I am with El Ropo on this one. Even the retarded USDA has lowered the temp for intact pork muscle meat to 145. Be sure not to probe your meat raw, or you will need the higher internal temp. I like my pork more juicy, and now even the USDA allows that. Still, it is a matter of preference, so go from there.
Good luck and good smoking.
Cook time will depend on the temp you smoke at.
Be sure not to probe your meat raw, or you will need the higher internal temp
Merv is right, I don't probe for 2-3 hrs into the smoke or till I think the outside temp is 140º or above.
Good luck and remember the Qview