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Smoked Pork Loin help

Discussion in 'Pork' started by pandemonium, Oct 28, 2010.

  1. pandemonium

    pandemonium Master of the Pit

    I am wanting to do one and am not understanding only cooking it to 145* or 150*? Thats what most posts have said they cooked it till, please explain how it doesnt have to be cooked to 160*?
  2. meateater

    meateater Legendary Pitmaster SMF Premier Member

    Pande smoke it till 145* and wrap it good and cooler it, the temp will climb. Let it sit for a few hours and get the fixins ready cause it will  make you say " Damn".  Don't over salt loins, there aint no fat on them and will dry them out quick. Enjoy! [​IMG]
    Last edited: Oct 28, 2010
  3. pandemonium

    pandemonium Master of the Pit

    Will do, thanks
  4. bmudd14474

    bmudd14474 Legendary Pitmaster Staff Member Administrator Group Lead OTBS Member ★ Lifetime Premier ★

    I have gone to 150 before before pulling and it turned out good.
  5. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Fat cap up, scored of course, and my plan is for the mid 150's myself...(doesn't always work that way), but carryover after foiling will take it to 160* or a touch over according to my probe, and I have no worries...still moist and tender at that temp.

  6. pandemonium

    pandemonium Master of the Pit

    OMG this was just too good for words right now WOW, i will post pics tomorrow
  7. pork loin is on my list of things to do, I've done them on the grill but never the smoker. can't wait to see the final product!