Quote:
Originally Posted by chippewastud79
Did a half pork loin today, had it on for about 4.5 hours for 8 lbs. Pulled it at 160 and wrapped it in foil to keep it warm until eating. Ended up being dry but flavorful. Should I have pulled it earlier?
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I usually try to pull pork loin off around 135, and let it rest.
I also always drop it in a brine if I intend on smoking it.