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
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?
Charbroil gasser, 22.5" Weber, UDS, Mav. ET-73, Thermapen, iQue 110, Weber Go Anywhere