Lake Dogs
Quintessential Chatty Farker
GBA (Ga. BBQ Assoc.) does a pork LOIN category vs. KCBS's brisket.
I can cook a tasty pork LOIN, but they're always dry. Ideas of
how long to cook at 250 degrees? Injection? Wrap? Any ideas to get it
moist?
*** my bad; said tenderloin earlier and is still in the subject line ***
I can cook a tasty pork LOIN, but they're always dry. Ideas of
how long to cook at 250 degrees? Injection? Wrap? Any ideas to get it
moist?
*** my bad; said tenderloin earlier and is still in the subject line ***
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