loin with qview
- Thread starter morkdach
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rub just a little pap and just a little of this and just a little of that inten temp 160 and some kc master piece bbq seasoning.
What flash said. Take it off. Every loin I've grilled and smoked will keep on cooking after you take it off. Anywhere from 5-10*. They dry out real easy.
pulled and foiled at 155 very moist and very good tasting still need a little help on spices but there was none left to ask about what it needed guess i will have to do it agin.
pineywoods
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never had any luck with corn so these i foiled with garlic butter 6 hrs at 200 and 1/2 hr of tbs wow it was good
- Dec 29, 2007
- 1,846
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