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.

http://i467.photobucket.com/albums/rr32/douglas_lizard/008-2.jpg

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.

Looks good...would be making a nice sammie with some slices of that,...:drooling:poi-nts

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.

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.

Yeah..prolly did. Get that comp hunk off earlier... I like it about 145, let it rest a bit covered- even up your glaze and you gotta shot!

Heck..man..if you cooked it a 10....I like my internal like rich...If i pull at 145 she will be dang near 155 after resting....That said..taste usually wins with all other things equal..Yours sounds tasty..:thumb:

:drooling: I agree with the above 145 and some pink.....stuff happens..... but it does look moist and tasty :thumb: