Boneless Pork Loin


 
M

Mike_G

TVWBB Member
Any suggestions on how to smoke a boneless pork loin and keep the meat moist and tender? My initial thought was to cook until about 165 degrees and slice thinly for sandwiches. Would it help to foil the loin for an hour or so after removing from the smoker?
 
I have seen some people on here do these. I don't have any cooking suggestions but I would say the in my opinion 165 is much too high. 145 would be better i think but I am not an expert.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff Smith:
I don't have any cooking suggestions but I would say the in my opinion 165 is much too high. 145 would be better i think but I am not an expert. </div></BLOCKQUOTE>
Correct, 165 is too high IMO also. Remember you'll get carry over heat once it's removed from the WSM. I'd cook till an internal temp of 142-144 and remove from the WSM. Let it rest for 20-30 min, slice and enjoy. No need to foil as long as you pull it in the low 140's. Leave the probe in and see how far the temp rises after removing from the heat.
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I pull all my pork chops off when an internal of 142-144 is reached, depends on the thickness. HTH
 
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