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Re: Smoking a pork loin

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Posted by Jackitup on September 05, 2016 at 12:35:50:

In Reply to: Smoking a pork loin posted by Brad on September 04, 2016 at 09:13:38:

For pork loin or tenderloin I go for a lower finishing internal temp of 135-140, trichinella is killed at 137 and is very rare nowadays and that's where the over cooked pork temps come from. Whether hot and fast or low and slow, 140, wrap, rest for 15 minutes then slice. If using a smoker at low and slow, pull at 130 then finish over coals to give a good crusty finish til desired temp is achieved.


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