Resting a Pork Loin Question

[FoxmanNC]

I am smoking a Pork Loin for family Sunday lunch and plan to get up early for the cook because we have church at 9, will be back by 10:30-10:45 and lunch will be around 12:30. So, if I smoke the loin and pull it by 8:00-45ish, what is the best way to ensure it is warm and moist for lunch? Would I pull it and tent it at around 130-135 degrees to get to temp, then wrap it in butcher paper and place it in a cooler? What are the best options?

As an aside, I plan to use Chef JJ's Apple Pork Brine and Apple Pork Topper recipe for this cook.

 

[normanaj]

I would pull it at or around 135.Wrap in foil then in a couple towels and then into a cooler for a nice rest.It'll be plenty hot at 12:30.

Pork loin is my go-to for a lot of occasions where I'm bringing food and the above has been what I do everytime.

 

[forktender]

I'd pull it at 130* wrap tightly in plastic wrap then foil, drop it into a foil pan, and put it in a cooler covered with a few towels. It will come up in temp in the cooler. The plastic wrap and foil will hold in the moisture, so it will stay super moist and tender. I do P. Loin like this often as I love P.L. & PTL sandwiches, both hot and cold with the leftovers. When you cut off the plastic wrap do it over a bowl to save the juices to add to the sliced T.L. or for sandwiches, I like to cut a sourdough hard roll then dip the bread into the pork juice. YUM!!!

It will be great.
Dan.

 

[mcokevin]

I’ve never smoked a pork loin, will be curious how this turns out. In for the ride!

 

[JLinza]

I second the foil wrap and a clean towel or blanket. That will keep it warm for awhile.