Mmmmmmm....sure looks tasty.

But...

Pork loin starts drying out if you cook it higher, given how lean it is. You're not alone in cooking it to 145...and while it will rise a bit outside the smoker/oven, it won't hit 160, which is the minimum 100% safe temp for pork.

Given my paranoia about such things, that's why I'm partial to pork butts...they actually get better, once they hit 185 or so. The greater fat content starts breaking down in the smoker at about 170, and completely permeates the meat. Sure, a loin is healthier for you...but let's face it. Nobody sticks pig in a smoker for the health benefits.

I've got some pig you could eat!

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Oh, it's on "Powerless" Pig, when I get done with you there will be plenty of High Class Bacon for everyone on the forum.

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