Mine tend to go "dry" even when pulled at 135. Love whole loins but not one of my greatest success stories.
Care to share a technique ?
Pull at 125. Even as low as 115 if going to rest in a Cambro or Ice chest. You can't burn them on the way, but we're talking about 45 to an hour and 15 to get cooked. I pulled last weeks benchrest loins at 120 and put into aluminum steamer pans, foil wrapped, and rested for 15-20 minutes. If it is commercial pork, don't be afraid of it. 140+ when carved, juicy and white.
