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Old 05-12-2013, 09:04 PM   #5
somebody shut me the fark up.

IamMadMan's Avatar
Join Date: 07-30-11
Location: Pemberton, New Jersey

Originally Posted by Ron_L View Post
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.
^ +1 I agree

I too brine my loin (and chops), apply rub, and cook it about 300 - 325, very moist and flavorful.
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