I apologize if this is a repeat question but I just want to make sure my ducks are in a row. Doing a loin tomorrow and I was going to let it sit over night with just the injection of pineapple juice/bbq sauce mix. Tomorrow, putting on jeffs rub and wrapping in bacon. Putting on the smoker at 230 until internal hits 140. Then taking it off and wrapping in foil until it hits 145. Any tweaks? Still learning. Thanks all!!
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1/15/16 at 9:32am