I have two 3 1/2 lb loins that I plan on doing this weekend. I plan on rubbing them with mustard and Legg's seasoning. I am thinking cabinet temperature of 225 with internal temp about 160. This will be my first smoke of a loin using apple. What time to you suggest for the smoking and what would you recommend for an internal temperature for slicing vs pulling. Also, do you suggest foiling. Thanks.
Sounds like ya got it covered...I might take IT up another 5 degrees or so.
For myself I don't like my loin to well done. It is a lean meat, and I ususally take mine to 145°F, and no higher then 152°F. Loin is not the type of cut you want to overcook and pull. After obtaining my set internal temperature, I only tent foil, and allow the meat to rest.
Habs or anyone, ideas on length of smoke time with the apple.........thanks
I have done loins with apple, my personal choice for the cut. I usually go three hours of smoke, and that seems to be just about right. Consider slicing and making some Cuban sandwiches. Search here and you should find a recipe I posted. You will not be disappointed.
Malc