View Single Post
Old 12-30-2012, 09:54 AM   #7
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Default

I've done both. A pork loin cooked to 140 and then rested is my preference, but the method that Willkat originally posted using foil, some liquid and taking it to 190 is also good, just different.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

The Naked Fatty!


I'm thinking about summer!


Southern Q Limo Elite Gravity Fed/FEC-100/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser
Ron_L is offline   Reply With Quote