I quite literaly put on my first pork loin (about 2 lbs) with apple and hickory chips. We will see in a few hours. Will probably pull it at 140° and let rest another 30 minutes.
Thanks for the insight and confidence!
Good afternoon and welcome to the forum, from a hot first day of fall here in East Texas, and the best site on the web. Lots of great people with tons of information on just about everything.
I knew where you were going, I agree with you. A lower temp with more time in the smoke is great for that cut of meat. I was pointing out that the meat is tender, and doesn't need low and slow to break it down. We've probably got mchevy all confused now. LOL