Smoked Porchetta

[DanMancuso]

I'm smoking a porchetta tomorrow and I'm not sure what temp to take it off at. I wrapped a brined pork loin in a pork belly blanket. Any suggestions on what the loin temp should be when I pull it off? I've heard between 140 and 190. I do plan to crisp up the skin on a hot grill for a couple of minutes on each side when I take it off the smoker.

[JCGrill]

I think loin is overdone at 180. My opinion: 165.

[JCGrill]

By the way, post the results. I want to do porchetta and I think you are off to a good start.

[EdF]

i like pork as rare as possible. I'd pull around 145 and then do your sear. You don't want that beauty dried out.

[JCGrill]

If you are planning to slice it and crisp individual pieces I'm in agreement with EdF.