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In Reply to: Pork Loin posted by ibbq2 on April 26, 2015 at 11:21:22:
I have found that using an injection made with either chicken or beef stock, salt and pepper (I use Adobo) and ParKay spray butter gives a nice flavor and adds to the final moisture. I cook at 225 in my FE and pull at 135, letting it rest until time to serve. Sometimes I will do a QUICK reverse sear on 1/2 inch thick slices for presentation.
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