Pork loin help
The last several pork loins I've done I've cooked on the stick burner with oak or pecan at 275 until it reaches an Internal temp of 140 to 145. The problem is that they still seem to be pretty tough at that temp. I figured if I cooked them any longer they would be too dry. Any suggestions???
Lonestar Grillz 24x30 vertical offset with warming oven