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I suggest you smoke the loin to 145 rest shortly and slice to eat. The butt is better for burnt ends the loin will get dried out if cooked to long. If you want to try out some better wood sometime check out Fruita wood and BBQ supply great selection and they keep there wood water content to a certain level unlike the bag stuff I think you'll notice the difference,I think it's worth it.
Hmmm... I wanted to cube it , sauce it, get it all blackened and soft.. I will let ya know how it works.. this loin has a bunch of fat.. and the ECB is rocking slow smoke.. lol 45 minutes
Not gonna be the same as brisket or even the pork butt. I'm sure it won't be that tender. But ........
I'm doing it anyway. [emoji]129299[/emoji]. I have rice and a bunch of peppers and onion ,mushrooms all already sauteed from yesterday.. wanted to add pork to it today..
I will take it to 135 or 140 then rest it.. dice it, add it to sauce in a pan to smoke longer.