Pork Loin?

[meateater]

I smoked one last weekend took it to 155-160 and let it rest for about 10 minutes. Pork the other dry meat?? I don't think so!

Now that's a good looking loin, Nice Job!

 

 

[meateater]

I smoked one last weekend took it to 155-160 and let it rest for about 10 minutes. Pork the other dry meat?? I don't think so!

Now that's a good looking loin! Nice job!

 

 

[flash]

I'll disagree with you there. Tenderloin can be smoked, but needs to be pulled off the heat around 150. Loin with the fat can go to 170-180. Heck, I've even let it go to almost 200 if there was a lot of fat.
 

Sure they can. Just not necessary since it is a "tender" cut. Will not benefit much from a low and slow. Roll it around on a hot grill after you marinaded them and their done.

Our loins here must be leaner then, because they have little fat and that is only exterior. Their more prone to having to be wrapped in bacon even. At 170º to 200º, I am going to be needing some gravy. Maybe its all that cold weather you got up there? Extra fat to keep warm