I'm thinking of rubbing down a 9lb pork loin and throwing it in the smoker Saturday for dinner. I have never done a loin before. I want to get the internal temp to 165. I normally smoke my butts at 230-240 and they get to 165 in 10 hours and to 195 in 23 hours. I'm estimating 7-8 hours on the loin. Do any of you have an estimate on how long it will take to get to 165 and is that the correct temp to pull if I want to slice it like a chop?
Thanks,
Shriv
Thanks,
Shriv