Loin suggestions

[hillbillysmoker]

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.

[Tiny Tim]

Sounds like ya got it covered...I might take IT up another 5 degrees or so.

[Habanero Smoker]

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.

[hillbillysmoker]

Habs or anyone,  ideas on length of smoke time with the apple.........thanks

[Malc]

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