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Old 12-07-2012, 04:19 PM   #4
El Ropo
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Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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I like a reverse sear on a pork loin. Remove from the sear when meat hits 140, and don't wrap tightly in foil for the rest period as it will overcook. just a light tent of foil for 15-30 minutes. The meat should be a perfect 145 and still super moist with a nice crust.

Save the cooking to 190 style deal for butts and picnics. Loins are too lean for that IMO.
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Rescued 22.5" OTS. SJS Mini-WSM. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods.

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