A ligament of the knee that attaches anteriorly. Starts at the tibia and passes posteriorly and upward and attaches to the femur. Ligament prevents forward sliding of the tibia on the femur and checks hyperextension.
Smoke with a cooking thermometer to 145 degrees internal temp. Pull it out of the smoker and wrap in foil for 10 to 15 minutes. You will have a juicy pork loin/roast every time. Don't finish on a grill.nd by smoking at a higher temperature, the cooking time will be reduced by half or more. At 300 degrees, your pork loin will be done in one and one-half hours or less. But for meats to be perfectly cooked consistently, you should always use a good remote meat thermometer.
Hello to all you smokers, I am smoking a pork loin and wonder on smoking times. I saw 1.5 hours per pound and wondered if that would be about right. The loin is 9.06 lbs, and that would be about 13 or so hours.ounds like a long time for a Pork Loin to me. I personally threw out the time charts when I started smoking and went by the internal temp. Keeping my internal temp around 235, I would take it to an internal of 155 and pull it to rest. Some folks like them more rare but I take mine out between 155 and 160.