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In Reply to: Re: Holding a whole pork loin posted by Cape Cod on June 24, 2014 at 17:01:00:
Tonite I made a 3.5 pound chunk of pork loin on the Weber One Touch with lump and cherry. Cooked to 135° and put into a bread pan covered with foil and into the kitchen oven for about 2 hours at 170°. Came out PERFECT!! Juicy, tender, and I rubbed some unflavored gelatin on the roast after the other seasonings and it gave the bark a sticky chewy texture that was VERY good. Only needed to crank the heat on it briefly to bring it to serving temp.
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