Bone - In Pork Loin Slightly Dry

Hey BigDjersey, I also cooked a bone in pork roast over the week end. I have never brined any of my roasts nor do I inject. I use my own rub or CS rub if I am low then I cover the whole thing up in plain old yellow mustard. I cook at 230 degrees till the internal temp reaches 158o. Then I remove and tent. The temp will climb to about 164o..Then she's ready for action.I have let it sit for up to two hours and it has always been tender and juicy. Maybe you should look into your brine..maybe too much salt.

I've done a couple of boneless pork loins and have had very good luck when I pulled at 140. Since I don't have the luxury of the hold feature with my SM025, I've always used the FTC method as a way to hold.

There are a few things to try next time. First, you could just use the FTC method, instead of the AQ hold feature. Maybe holding in the AQ, with the same temp that you finished caused some additional carry over cooking? Second, the brine recipe or length contributed to the dryness. Third, maybe try a lower temp for your next loin. I've had some good success with 225-235 on loins. I've been a bit weary of going over that, since loins don't have a lot of fat in them.

Just curious, what was your brine recipe? I'm always on the lookout for new brines!

Since th AQ is so well insulated, it can take quite a while for the smoker to actually drop to 140F. You could try leaving the door open while prepping the loin to hold.