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Unread 06-05-2013, 04:29 PM   #7
fingerlickin'
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Not enough fat in a loin. It gets dry, it's edible with enough sauce, still tastes dry to me though.

I like to cook loins indirect on the kettle until they're about 135* then finish with a sear on the hot side.

Do yourself a favor and use foil hat rub on pork loin. It's awesome.
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