View Single Post
Old 07-29-2011, 09:15 PM   #13
redvert05
Full Fledged Farker
 
redvert05's Avatar
 
Join Date: 10-10-10
Location: Fort Wayne, Indiana
Default

I have put one on the Rotisserie over indirect heat on a 22" Kettle and it was to die for. Pulled at 145-150, rested for 20 min, and the juice would run out of the meat and you could cut it with a fork.

Also, stuffed one and put it indirect on the 22.5" OTG. Also took it to 145-150 and again, juicy, tender and anything but dry.

If a loin turns out dry and/or tough, IMO you have overcooked it or its just one of those pieces of meat that just will never be right no matter how you cook it.
__________________
22.5" OTG - 18.5" WSM - Weber RoTo - SJ Rescue
redvert05 is offline   Reply With Quote