Quote:
Originally Posted by Ron_L
I keep pork loin pretty simple. I brine it for about an hour per pound, rinse and let it rest in the fridge to equalize for the same amount of time as it was in the brine.Then I rub it with whatever hits me on that day and cook until it is 135 - 140 internal. I usually cook at 275 - 325. After the loin comes out of the cooker I let it rest for 20 - 30 minutes under a tent of foil before slicing.
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^ +1 I agree
I too brine my loin (and chops), apply rub, and cook it about 300 - 325, very moist and flavorful.
