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pork loin on UDS
- Thread starter DouG M
- Start date
KevinJ
somebody shut me the fark up.
Pork Loin is to lean to pull, I like to take them off the cooker at 140, IT will climb to 145. Sometimes I'll cut up a loin into pork chops.
RolandJT
is one Smokin' Farker
The new rage is 140-145 for pork loin and I'm 90% in agreement.
In the old days they were cooked to 165-170 and that was fine--a little drier but nothing too bad and more time for the smoked flavor to develop.
I can't imagine taking them up to pulling temp, though.
In the old days they were cooked to 165-170 and that was fine--a little drier but nothing too bad and more time for the smoked flavor to develop.
I can't imagine taking them up to pulling temp, though.
