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Smoked Pork Loin help

post #1 of 7
Thread Starter 

I am wanting to do one and am not understanding only cooking it to 145* or 150*? Thats what most posts have said they cooked it till, please explain how it doesnt have to be cooked to 160*?

post #2 of 7

Pande smoke it till 145* and wrap it good and cooler it, the temp will climb. Let it sit for a few hours and get the fixins ready cause it will  make you say " Damn".  Don't over salt loins, there aint no fat on them and will dry them out quick. Enjoy!

post #3 of 7
Thread Starter 

Will do, thanks

post #4 of 7

I have gone to 150 before before pulling and it turned out good.

post #5 of 7

Fat cap up, scored of course, and my plan is for the mid 150's myself...(doesn't always work that way), but carryover after foiling will take it to 160* or a touch over according to my probe, and I have no worries...still moist and tender at that temp.

 

Eric

post #6 of 7
Thread Starter 

OMG this was just too good for words right now WOW, i will post pics tomorrow

post #7 of 7

pork loin is on my list of things to do, I've done them on the grill but never the smoker. can't wait to see the final product!

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