Pork Loin Question
What is the difference is quality between simply cooking a pork loin to 145-150, and cooking it to 160, wrapping it, then taking it to 200?
If you take it higher can you pull the meat?
Also, is a higher cooking temp best since it is so lean?
Thanks
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Mak 1 Star, Blackstone 36, WSM 18, Weber OTG
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