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Old 12-07-2012, 04:19 PM   #4
El Ropo
Babbling Farker

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Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger

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.
22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods.

2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)
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