smokin first loin

[tybo6]

hey all,......done brisket,done ribs,done a few fatties..........got today off and thought I would try my hand at pork loin.......just to be sure, about what int.temp should that dude come off the smoke at?........I promise I'llget some q-view for ya'll
Ty

 

[richtee]

If ya ain't skeered... 145°. It's a bit pink, but juicy. Actually, I have not noticed MUCH difference going to 155°. Remember you'll prolly still get another 5° or so on resting, and I recommend ya foil and cooler rest or wrap in a big towel like an hour...really helps all the juice that's gonna get sucked back inside.

 

[flash]

I usually pull mine at 150º internal, much higher and they start to dry out. Make sure you add some bacon around the loin or spritz with a marinade as it smokes.

 

[tybo6]

Hey Flash and Rich,
Thanx guys, preciate the input..........I rubbed the loin and wrapped it in bacon, gonna use oak and apple for the smoke.....get the q-view out when she's done
Ty

 

[richtee]

Perfect! Don't forget the mop! Check out the last stuffed loin I did...really liked the surface flavor the mop imparted.

 

[flash]

You didn't use that old floor mop on your food again, did ya Rich

 

[richtee]

Well..uhhh.. ummm... hey it was a BIG loin!

 

[meat-man]

I pull mine at 150* Don't forget the q-view