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I understand cooking to IT. My question applies to scheduling, how soon to start so I am close to serving time.
Why would a stuffed pork loin take twice as long to cook as an non-stuffed with all other variables the same?
I see in numerous pork loin recipes that when cooking it whole, the smoke time is +/-2 hrs. But when stuffing, the cook time increases to +/-4 hrs. Why? It would seem that by creating the pocket you are thinning the meat and it should cook faster.
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