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Holding a whole pork loin

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Posted by Cape Cod on June 23, 2014 at 18:47:35:

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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