First time fast pork boneless roast

[NamVetJoe]

I had this small piece of boneless pork and decided to do a quick smoke, commercial pork rub. left a nice fat cap on top. 1 ½ hrs. at 225. Temp 133. Removed it from smoker tented with foil for 10 min got to 140. yummy

 

[browneyesvictim]

Oh my! That looks like a boneless loin I think? The pink doesn't bother me one bit. But it is supposed to be 145' minimum IT for pork. Anyway, it still looks very tender and juicy! Perhaps it carried over and hit that in spots. You could probably be graced the 5' difference.

Edit: fix spelling

 

[NamVetJoe]

it's not a pork loin but a pork roast. s for the temp I find if I go to 140 to eat I get the color you see in the pic which is really what I go with, rather trust my eye then the thermometer

 

[browneyesvictim]

I'm sorry. Perhaps I wasn't clear. I was curious what cut of pork that roast is from? It just looks like it is cut from the loin area, but I don't know from here.

However, as a matter of food safety... (and I'm no police), you really should go to 145' as minimum as the US Department of Agriculture (USDA) states is the standard. And yes a good instant read thermometer is better than your eye. I am also sorry to disagree with you on that also.

 

[SmokinAl]

It sure looks good, but safety first is a must!
You don't want to get any one sick!
Al