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Old 09-27-2014, 10:26 AM   #4608
chippewastud79
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Default Re: What's in your smoker?

Quote:
Originally Posted by jonumberone View Post
I usually try to pull pork loin off around 135, and let it rest.
I also always drop it in a brine if I intend on smoking it.
I figured I should have pulled it earlier, got to temp so quickly, I should have planned the day of smoking out better.
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