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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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