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Bone-in Pork Loin

post #1 of 2
Thread Starter 
I am thinking about trying a bone-in loin soon and looking for some tips? I plan on using my normal mix rub which is a nice blend of heat & sweet. I understand it takes about 2-3 depending on the internal temp you are shooting for. Below are a few questions I have. Appreciate the tips! -What internal temp do you fin best? 145 and wrap and rest? -Do you inject? -Do you have your butcher crack the loin for easy cutting?
post #2 of 2

145 is safe to eat

I run mine to 137 - 142, foil, towel and rest an hour.

Carry over heat brings it to a safe temp, but probe to be sure.

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