First Smoke!


 
R

Randall Myers

New member
Hi,
I just got a new 22.5 WSM and got it fired up today. I've got a pork loin on with a redi check ET-73 what should the internal temp of the loin be when done?
Thanks Randy
 
Hi,
Thanks Glenn I didn't know if I should go to 190 like the recipes say for butt or stay at a lower temp. I was afraid of over cooking the loin and drying it out. thanks for your imput I'm at 97 now with a pit temp of 227.
Randy
 
Cuts like butts, brisket, ribs, beef chuck (shoulder meat), etc..... are done at a much higher temp than "leaner" cuts like loins, chicken, steaks, etc......

If pork is of the red cuts like some chops or cuts near the shoulder or ribs needs to be 160-170.

Tenderloin and loin (backstrap) are fine though.

Have you looked around here http://www.virtualweberbullet.com/cook.html ?
 
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