• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Pork loin and veggies.

bishgeo

Smoking Fanatic
570
19
Joined Mar 4, 2014
Was thinking about covering this after 2 hrs of smoke and let it go till it falls apart. I usually pull at 150 or so and slice. How high can I let it go to not be dried out. Thanks.
 

atomicsmoke

Master of the Pit
OTBS Member
4,223
1,101
Joined Apr 3, 2014
It won't fall apart unless you cook it for a very long time - by then your vegs will be a mess.

Most people here pull loin at 145. It will be juicy, pink and will taste great.
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
44,594
6,273
Joined Jun 22, 2009
Pork loin is  not a really good choice to cook to higher temps, it has too little fat.

Better to cook to 145 & slice as said above.

Al
 

wailord

Newbie
9
10
Joined Sep 23, 2016
The National Pork Board recommends cooking pork chops, roasts, and tenderloin to an internal temperature between 145° F. (medium rare) and 160° F. (medium), followed by a 3 minute rest. Since large cuts increase approximately 10° F. while resting, remove them from the heat at 150° F. followed by a 10 minute rest.
 

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.