- Apr 3, 2015
- 59
- 23
This pork loin (not tenderloin) is a monster. I know I should pull it out when the internal temp reaches 145 degrees but how long do you think it will take to get to that internal temp if I set my MES 30 at 220 degrees? I just need to have a good estimate of when to put it in since I am taking it to my family reunion at noon tomorrow. I put it in the brine thursday evening and then took it out and dry rubbed it last night. I plan to place it in the smoker tomorrow morning. Just trying to figure out what time to do so.