Stuffed Pork Loin (Apple)

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The cook is going faster than expected. IT is at 135 already. Was hoping for a 4.5-5 hour smoke. If I turn it down, will the pork dry out?
 
Mine must be smaller than I thought. Put it on at 1:30 and at 142* right now. How long is too long for it's nap? It was 1/2 of a loin.
 
146 and removed for its nap. I was going to take it to 150, but I still think it would have been done too early. Put it in a cooler double wrapped in foil and double wrapped in towels.

Would an hour in there be a bad thing?
 
Kettle & Brad,

Everything looks mighty tasty!!! I'll bet it was Great !!!

Sorry I wasn't here to answer your questions, but it looks like all came out Super!!

Looks like we all have to practice our Loin Filleting (Me included). If we could get the meat thinner, it would be more of an "Apple Swirl" instead of all the Apple in the center. I know I had trouble doing it, because I was so worried about cutting through, causing blowouts. Meanwhile, I'm sure they all taste Awesome!!!

Thanks Guys,

Bear
 
 
Kettle & Brad,

Everything looks mighty tasty!!! I'll bet it was Great !!!

Sorry I wasn't here to answer your questions, but it looks like all came out Super!!

Looks like we all have to practice our Loin Filleting (Me included). If we could get the meat thinner, it would be more of an "Apple Swirl" instead of all the Apple in the center. I know I had trouble doing it, because I was so worried about cutting through, causing blowouts. Meanwhile, I'm sure they all taste Awesome!!!

Thanks Guys,

Bear
don't worry... I practiced on my thumb... got it filleted pretty thin.  ;)
 
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