Smoking

[*Wyche'sWarrior*]

(05-24-2018, 10:44 PM)Millhouse Wrote: Personally for a loin, I would smoke it at 225sh until the internal temp reaches around 145 using a meat thermometer (2-3 hours or so). Then wrap it in foil until ready to eat. And since it is lean with little fat in it, I would do a light injection of some sort of apple juice concoction, or a nice long marinade of something not to overpowering.

This link just lets you know I am not talking out my rear on this, as most bbq'rs seem to agree that this is the overall best approach for a loin. Key though is the internal temp.
https://www.traegergrills.com/recipes/pork/smoked-pork-tenderloins

Happy Memorial Days to all!

Good call on the injection. 

Yeah....195 is way too high for a loin....I rarely smoke those. I have found that temp is the sweet spot on butt and brisket.....renders all of that fat and connective tissue, turning the meat into melt in your mouth.  Especially after resting....which you wouldn't need to rest a loin.  Of course, I figured he knew that considering he said he knocked em out on his Weber all the time.