So I picked this up and was going to smoke it tomorrow 7.5lbs,already rubbed down and in fridge. Just wondering if I smoke it at 220f what int. temp and time would I be shooting for. I did a pork loin roast and the int. temp was 145,with this cut am I looking for the same int temp?
I usually look for about 142 in pork smokes, to keep it moist and be fully cooked, 145 should be good if you liked the results of your last smoke.
I'm with Saber4, I would stop at 140-142. The carryover cooking will cruise up to around 145, perfect.
Removed at 142f everybody loved it (http://i1376.photobucket.com/albums/ah2/scameron71/267A9736-F279-4C73-82C4-E25EC0BC1EFA_zpsxqbcpquh.jpg) (http://s1376.photobucket.com/user/scameron71/media/267A9736-F279-4C73-82C4-E25EC0BC1EFA_zpsxqbcpquh.jpg.html)(http://i1376.photobucket.com/albums/ah2/scameron71/Mobile%20Uploads/2014-08/95262B9C-3D43-49EC-BBE0-AF796E5D77B3_zpsvy8tlacl.jpg) (http://s1376.photobucket.com/user/scameron71/media/Mobile%20Uploads/2014-08/95262B9C-3D43-49EC-BBE0-AF796E5D77B3_zpsvy8tlacl.jpg.html)
Winner, Winner, Pork loin dinner!
That looks moist and delicious! What was the rub?
Jan's rub, can't go wrong!
looks amazing
nice job
Don
Looks really nice, I've got to stop reading this forum while I'm hungry.