RE: Re: RE: Re: RE: Re: RE: Stuffed Pork Loin
G$, I cooked these loins in the pellet cooker which is a little different than cooking on an offset. You could run a little hotter and get away with it on a loin as it's a fairly tender cut and doesn't really require the low and slow mod for tenderizing, so 235 or even 250 will work.
As for wrapping, I always wrap @ 160. Past this point you're kinda trading tenderness for moisture content. I usually opt for tender and go to 190, 185 and in the cooler for a couple hours will work well too. Having the fatty stuffing really helped the moistness alot. Just for my particular taste, less maple and more hot on the fatty stuffing.