What he said. I like to pull mine at about 140.
D5, watch our temp as loin will dry out quickly as it is very lean. 145 will do ya .
It turned out pretty good, but could have been a touch more tender. That's why I tend to stick with tenderloin--never had a tough one.How did yours turn out? Pulled mine at 140, let it sit for 30 min..tasted great but it was a bit tough
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