- Joined Jul 17, 2015
When I smoke butts, roasts and larger cuts of pork I smoke to 165 IT. Then wrap in foil and cook to 200 IT. After a rest, the meat is fall apart tender. Now I want to try a pork tenderloin. Searched the forum and Jeff's book. Everyone says to smoke the loin to 145 IT. Why the difference? I understand the cooking time will be shorter because its a smaller piece of meat but why the lower temp? 145 IT just seems too rare for pork. Someone please enlighten me on this.