BRADLEY SMOKER | "Taste the Great Outdoors"

I'm going to smoke two 2.75 pound pork loins, one stuffed with apples and cherries and bacon wrapped. Just want some advice on cook time and temp.

smoke  for 2 to 3 hours with apple and cook at 225 till an IT of 145 to 150  pull and FTC  with apple juice for an hour ..  smoke / cook time should be 4 to 5 hours,, It temp is more important, use a thermometer to be  sure,,, some meats takes longer  or shorter times... goos luck

I would stop the cooking at an IT of 140 and FTC.  The loin should cruise right on up to 145 and be very moist.

Hi Lionsfan,  listen to Beefman and KyNola  they know their stuff

From another Lions fan from the South!  ;)

Thanks for all the help, it turned out great, took out at 143 and FTC for an hour. nice and moist especially with a couple miller lights.

Recipe sounds great, may try that one this weekend! Sorry if i'm a dense Cannuck but what does FTC stand for in this case?

Thanks

I think the FTC stands for :
F Foil - Wrap in Foil
T Towel - Then Wrap in towel
C Cooler - Place in cooler for a period of time after smoking

Defiant is correct.  Just to clarify one point, the cooler should have no ice in it.  You can also use a microwave oven instead of a cooler.  Just make sure no one turns on the microwave oven.

Thanks!