Originally Posted by El Ropo
Go back over there, get another one and slow smoke on a bbq bit till internal hits 120-125, then toss it on a searing hot fire and remove when internal hits 135-140. Rest loosely tented under foil for 20 minutes then slice and serve.
Then see how much that cut of pork sucks.
There ya' go!!!!
Never Trust A Skinny Cook!!!