I have recently tried smoking pork loins. Altho the results have been pretty good I have a question as to internal temp. My last one smoked away while I went out to dinner and when I checked the IT it was 178*. So I wrapped it in foil and let it cool for several hours on the counter then refrigerated it over night. It came out almost too tender and quite juicy. I feared it would be dry. I Did it in a BGE kamato pot. at 150* for 2 hours then 250* for another 2hr. +?
So what is a ballpark IT for that piece of meat. I have another in the freezer they run about 3.5 lb.
also any recipes for Canadian bacon would be welcome.
So what is a ballpark IT for that piece of meat. I have another in the freezer they run about 3.5 lb.
also any recipes for Canadian bacon would be welcome.