B
Buster Dog BBQ
Guest
Just curious how some of you cook your pork loins for a peoples choice and competiton (as a side category or unsanctioned contest). I typically cook mine until 145 at 325 and sauce the last 10 min and then put in foil. I try to use a sweet rub. Sometimes my pork seems lacking of flavor. Do I need to inject with something like apple juice?
Also when trimming the loin, there is that strip of meat running the length of it that is separated by a tendon or something like that. DO you cut that portion off?
Thanks.
Also when trimming the loin, there is that strip of meat running the length of it that is separated by a tendon or something like that. DO you cut that portion off?
Thanks.