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Old 12-07-2012, 01:51 PM   #1
energyzer
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Join Date: 08-23-10
Location: Nebraska
Default 9lb pork loin going on the drum

I have a 9lb pork loin currently sitting in brine. I used Smokin Okie's brine of:
1 Gal water
1/2 C. Kosher salt
1/2 C. White Sugar
Onion
2 Bay leafs (he calls for 3)

Anyway, I cut my loin in half so I could try a couple things with it. Some of my readings here say, remove at 140* and tent. Other's say to wrap at 160* and take it to 190*, so I thought I'd try it both ways.

QUESTION #1: If I want this for lunch tomorrow, 12:00PM, when should this go on my UDS? I plan to cook 225-250*, maybe even closer to 250 with my iq110.

Question #2: Does it matter which end I cook each way? Fat end vs. tapered end?
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