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The pork is finished when it reaches an internal temperature of 145 degrees. Give the wrapped loins a final spritz, remove from the smoker and allow to rest for at least 10 minutes.

The night before cooking, apply kosher salt liberally to all surfaces of the pork loin. Use 1.5 percent of the weight of the meat to determine your salt amount if unsure.

A five-day sourdough starter to use in two different recipes; brining and smoking a pork loin for a thin-sliced pork sandwich with a side of Asian slaw. 09/04/2022. Problems playing video?