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Unread 08-03-2013, 02:20 PM   #10
Pyle's BBQ
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Join Date: 10-25-06
Location: Madrid, IA
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FF4634, when you cook the loin, make sure you pull it as close to 140 as possible. This will give some leeway when reheating. It will also help retain moisture.

Kapn, we can get loins that average 10-12# each. I think it is easier to transport slice loin. You can pack in it the pan really tight and it won't dry out.
Team: Pyle's BBQ; Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; Weber OTS; New Braunfels offset smoker.

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