New to smoking and new to this board.
I have three 5 lb pork loins on the smoker at 210 degrees. One has already reached an internal temp of 155 so I have removed and started FTC.
Question 1 - how long can I leave this FTC? I don't need to prepare it for serving for 4 hours so is it ok to leave FTC for that long?
I have smoked pork loin previously, sliced it, and it was great.
Question 2 - can you cook a pork loin to the point of using for pulled pork vs. sliced? What would I need to do differently for pulled.
Thanks!
I used to go up north and eat those "Iowa Chops". Fantastic.
Anyway, I'll defer to the pros on a definitive answer but my guess is that the loin is too lean to take to 195-200 where it would be ideal to pull. It may be way too dry at that point. We'll see what others say...
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Hi Hawkeye Hog;
Welcome to the forum.
For slicing, you don't need to bring the internal temperature of your pork that high. The latest USDA recommendation is to bring it to 145°F and let it rest for 3 minutes. Unless your purpose is to increase the internal temperature of the loin, once it is out of the smoker FTC is not necessary. It will raise the internal temperature 5 degrees or higher; and you will be overcooking the meat; which would be alright if you are aiming to make pulled pork loin.
Here is a recipe for Pulled Pork Loin (http://www.susanminor.org/forums/showthread.php?711-Pulled-Pork-Loin-with-Sauce&p=1087#post1087)
Well there you go. I'll put my muzzle back on... ;)
you can go 4 hours with FTC and as the others get done add them to the FTC till ready to eat,,, and slice them up
Welcome to the boards