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Pork loin help

post #1 of 6
Thread Starter 
Couple quick pork loin questions. What temp do I take the loin out? Also I have to pull it at around 9ish and won't be eating until around 12:30. What's the best way to keep it warm? I had planned on double foil and wrap in towels in the cooler.
post #2 of 6

Take pork loin to 145° internal temp. You will probably need to reheat in the oven with a little apple juice or stock.

post #3 of 6

I like mine juicy.

 

If that is a full pork loin?  You could pull it at 135 to 140.  Foil immediately and rest.  It will easily reach 145 or even higher than I would like it.

 

Good luck and good smoking.

post #4 of 6

I removed one yesterday from the smoker @145 and it climbed to 150 before I sliced it.This was with no foil or wrap so Venture has the right info for you.

post #5 of 6
Venture has you in the direction I would send you.


If you pull at 130-135, foil then wrap with towels you easily get to 140-145 in 3 1/2 hrs with carry over cooking. Check it before serving, a little pink in commercial pork loin is ok.
post #6 of 6
Thread Starter 
Thanks for the help
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