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I like to pull the whole loin at 155 degrees, wait 15 minutes, then slice. This weekend I need to hold it for 2 hours wrapped and in a cooler. Should I pull it at 145 or 140?
I will also have access to a heated cabinet, but that could be as high as 200 and I detest over-cooked pork. I don't want to risk it.
The seasoning is just salt, pepper, and paprika, and I am using Pecan wood. I learned it here and my family loves it. Now it is time to make someone more addicts.
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