dmprantz
is Blowin Smoke!
I've cooked pork tenderloin many times, but never a pork loin. I'm planning to cook one for sammies next weekend. I've actually already searched the forums here and come up with a plan of attach, brine, rub, temp, time, etc, but one question still eludes me: How long can the roast sit and be kept warm if wrapped? Most posts talk about sitting for 20-30 minutes, but can it sit for hours at 180 like Q without drying out? Any one have experience with this?
Thanks,
dmp
Thanks,
dmp