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In Reply to: Holding a whole pork loin posted by Cape Cod on June 23, 2014 at 18:47:35:
Just curious, why do you have to hold for 2 hours? Do you have to cook, then be involved in an event of sorts then have it at the ready? If so, do your regular deal, pull and wrap in plastic and foil at 130°-135° and into an oven wrapped in wet towel at 155 or the lowest that oven will allow. Then 2 hours later it should have climbed another 5°-10°, carefully save any juices that accumulate in wrapped package and put the meat onto a grill, gas or charcoal or even the holding oven and crank heat to finished temp like you normally would. Rest, slice, and drizzle juices over slices. Plenty of time for a practice run before the weekend, good for sandwiches for the freezer! I even have several pork loin chunks in the freezer that are about 4 lbs each. I'm off the next few weeks and may give it a try myself. If so I'll post my results. Now to the freezer and take a chunk out!
jon......ps, feedback the results to us on what you do decide to do and the results!!
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