Pork Loin Temp??
I've searched about 50 old threads and came out more confused. I'm cooking my first pork loin tomorrow and I'm going to slice it deli meat thin for sandwiches for a family get together. I had this once at a gathering and it was great.
I've seen both the cook it like brisket (foil at 165 and take it to 190) and most others say pulling it around 140. Any advice from people that have tried both methods? Or anyone always have good success?
I am brining it over night and them I have that Butchers Pork Injection I was going to try on it to. Any last minute tips/cooking times and temps feedback would be greatly appreciated.