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Unread 09-08-2013, 09:27 PM   #8
smokenpreacher
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Join Date: 12-18-12
Location: Dewy Rose, Ga USA!
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I did a full pork loin cut in half (2-4.5# pieces) yesterday, running about 250* and was 160 in a little less than 2 hours. I pulled it off the smoker and let it rest uncovered for 45 minutes, then tented it with foil for a little while before putting it in the fridge. I pulled it out of the fridge today and sliced it. It still had some moisture, tender, and flavorful.
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