PIcked up some CSRs that appear to be loin not butt.. Help

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desertsubi

Fire Starter
Original poster
Mar 12, 2016
61
54
Tennessee
So I picked them up and realized they were loin not butt, I cut them off the bone and cubed them for skewers.. but im lost on temps as I dont want to over do it. Im guessing 230 until IT is 140ish but I dont know, I want these tender and juicy.

Do I got the right idea and how long should it take to hit IT? or am I all over the place and should just go get a butt and cut it up, I want this to be a quick dinner tonight, not a 8 hr smoke.
 
150-175 depends how much fat , they can get tough quick, 145 is safe temp for pork will loose pink around 155ish
 
150-175 depends how much fat , they can get tough quick, 145 is safe temp for pork will loose pink around 155ish

Thank you Mike! I ran them up to 150 and pulled them... Needless to say I almost didnt even get a photo in before the family devoured them all...
 

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