Pork Loin a la baby back ribs?

[TheRealSarge1]

So I did a pork loin last weekend too. Honestly wasn't my favorite. I can't quite get this down. Butt is no-brainer easy. The last loin I did was too tough. I tried trimming all the fat I could, injecting (butter, little oil, pineapple juice, lemon juice, worcestershire) and vac sealed overnight. Little dry rub before the smoker. Pit Boss Pro vert. pellet. 230 temp for 8 hours, wrapped for 4. Internal temp hit 185. Was dry, but tender. What the consensus here for time and temps? 145-150 for juicy slices, but still tender? 230 too high, too low?

 

[SmokinEdge]

Pork loin goes really no higher than 160F, but ideally pull around 150F. This piece is not a low and slow. It’s more a temp specific piece of meat. 145F is the minimum but it will have a medium rare look to it that can turn some off, so 150-160F is a good pull temps general. Same goes for top round, bottom round or eye of round in beef, here we pull at around 130-140F no higher on IT.

 

[912smoker]

Agree with SE. Pork loin will always be dry at 185 IT. I shoot to pull at 140-145 and let the carryover take it 148 or so.
You will be enjoying a nice, juicy slice if cooked properly.
Brined one last week for 6 hrs and it came out perfect.

Keith

 

[SmokinEdge]

Brined one last week for 6 hrs and it came out perfect.

Brine is a game changer on loin, chicken too.

 

[912smoker]

Brine is a game changer on loin, chicken too.

That was a 1st for me with loin but won't be the last!

Keith