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.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."
Naked Fatties Rock!
PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850
|