practicing pork loin for next weeks gba comp other than the fact the cuts need to be cleaner,and the glaze is splotchy what would you rate this.
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pork loin practice cook
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Well, I'm having a hard time spearing a slice... ;{)
What IT did you cook to? I'd like to see a li'l bit of pink in there.In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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i let it get to high rich for my liking i let it go to 160 but it was still real moist and not dried out,i brined for 12 hours and injected so that probably helped.sigpic
GO GATORS.
Raymond Cato
MOJO SMOKEHOUSE BBQ TEAM.
125 Gallon Stickburner yet to be named
BBQ GRILLWARE STAINLESS CHARCOAL
2 ecbs
bbq pro offset
18.5"WSM
22" WSM
22" WEBER OTS
smoked meat member #57
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Originally posted by douglaslizard View Posti let it get to high rich for my liking i let it go to 160 but it was still real moist and not dried out,i brined for 12 hours and injected so that probably helped.In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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