Looks great. I was going to suggest pulling @ 135-137, then let rest for at least an hour. That would allow the juices to redistribute, and let the temp rise up another 7-10 degrees, for a perfectly juicy loin experience.
Loins are low in fat, and should be treated like a lean cut of meat, high heat, and pull early.
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods.
2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)
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