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re: Smoked pork loin help

Posted on 6/14/18 at 8:44 am to
Posted by LSUvegasbombed
Red Stick
Member since Sep 2013
15464 posts
Posted on 6/14/18 at 8:44 am to
i never brine mine

dry rub and take it off at 150

always delicious
Posted by jmon
Mandeville, LA
Member since Oct 2010
8438 posts
Posted on 6/14/18 at 9:17 am to
quote:

take it off at 150


lower finish temp is critical for this cut of meat.
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