Greetings,
It's been awhile since I've posted here. I've done literally hundreds of ribs, butts, birds and briskets.
Earlier today at Walmart, I saw a Boneless Pork Loin Filet packaged by Tyson. It looked interesting so I bought it. Thing is, I never smoked one of these.
The instructions says to cook/grill it to in IT of 160*. I'm wondering if that's a bit to much.
As far as a rub, I'm looking to do is a dry herbed pepper or coffee rub. So if anyone has such a rub, I'd like to hear about it.
Once sliced, I want the edges to be crusty while the main meat is still naturally juicy. I don't believe in injecting any meat because the natural flavor is sufficient.
Has anyone smoked one these? If so, what IT did you take it to? For pork, my go to cooking temperature is 235*
Thanks!
It's been awhile since I've posted here. I've done literally hundreds of ribs, butts, birds and briskets.
Earlier today at Walmart, I saw a Boneless Pork Loin Filet packaged by Tyson. It looked interesting so I bought it. Thing is, I never smoked one of these.
The instructions says to cook/grill it to in IT of 160*. I'm wondering if that's a bit to much.
As far as a rub, I'm looking to do is a dry herbed pepper or coffee rub. So if anyone has such a rub, I'd like to hear about it.
Once sliced, I want the edges to be crusty while the main meat is still naturally juicy. I don't believe in injecting any meat because the natural flavor is sufficient.
Has anyone smoked one these? If so, what IT did you take it to? For pork, my go to cooking temperature is 235*
Thanks!
