I keep pork loin pretty simple. I brine it for about an hour per pound, rinse and let it rest in the fridge to equalize for the same amount of time as it was in the brine.Then I rub it with whatever hits me on that day and cook until it is 135 - 140 internal. I usually cook at 275 - 325. After the loin comes out of the cooker I let it rest for 20 - 30 minutes under a tent of foil before slicing.
"Ron Rico, Boss. You can call me Captain Ron..."
The Naked Fatty!
FEC-100/BWS Party/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 Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle
Remembering a friend