Pork Loin - sliced vs. pulled

[Hawkeye Hog]

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!

[STLstyle]

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...


Sent from my iPhone

[Habanero Smoker]

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

[STLstyle]

Well there you go.  I'll put my muzzle back on...  ;)

[beefmann]

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

[Smoker John]

Welcome to the boards