Bone-in Pork Loin

Discussion in 'Pork' started by jbills5, Jul 8, 2013.

  1. jbills5

    jbills5 Meat Mopper

    I am thinking about trying a bone-in loin soon and looking for some tips? I plan on using my normal mix rub which is a nice blend of heat & sweet. I understand it takes about 2-3 depending on the internal temp you are shooting for. Below are a few questions I have. Appreciate the tips!-What internal temp do you fin best? 145 and wrap and rest?-Do you inject?-Do you have your butcher crack the loin for easy cutting?
  2. sqwib

    sqwib Smoking Guru OTBS Member

    145 is safe to eat

    I run mine to 137 - 142, foil, towel and rest an hour.

    Carry over heat brings it to a safe temp, but probe to be sure.

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