snyper77
Full Fledged Farker
- Joined
- May 25, 2011
- Location
- Sweet Home Alabama
I did a 6lbs. bacon wrapped pork loin (whole)......cooked at 250 degrees on my Lang.
At 150 i.t., I wrapped it in foil with some brown sugar and apple juice, and continued cooking for about another hour.
I let it rest for 45 minutes, then sliced it. The pork loin was edible, no doubt, but far from tender.
I did one similar to this a while back and it was "cut it with a fork tender". I remember cooking it to 163, then foiling it for an hour....and it was so tender.
All the posts I see tell me to cook to 150 and pull it off. So, am I over cooking it? Can't figure out why the first one came out so tender (at about 170 i.t.)
I appreciate your advice.
At 150 i.t., I wrapped it in foil with some brown sugar and apple juice, and continued cooking for about another hour.
I let it rest for 45 minutes, then sliced it. The pork loin was edible, no doubt, but far from tender.
I did one similar to this a while back and it was "cut it with a fork tender". I remember cooking it to 163, then foiling it for an hour....and it was so tender.
All the posts I see tell me to cook to 150 and pull it off. So, am I over cooking it? Can't figure out why the first one came out so tender (at about 170 i.t.)
I appreciate your advice.