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Unread 06-05-2013, 04:29 PM   #7
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Join Date: 07-08-10
Location: Boyertown, PA
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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.


"I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III

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