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re: Smoked pork loin help
Posted on 6/14/18 at 8:28 am to fatboydave
Posted on 6/14/18 at 8:28 am to fatboydave
I didn't brine my last pork loin. I put a dry rub on it and threw it in my offset stick burner at 275 degrees. Pulled it when internal reached 135, wrapped it in prosciutto (had some leftover in the fridge from something else), and put it back on until it reached about 150. Came out great.
Posted on 6/14/18 at 8:44 am to TheDude
i never brine mine
dry rub and take it off at 150
always delicious
dry rub and take it off at 150
always delicious
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