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12 lb. brisket on @ 3:30 should be ready to foil in another hour or so. Trying to decide whether to finish on pit or oven overnight.
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Can I put this in a pork loin and leave it in DURING cooking?
Sorry for the dumb question, but I am cooking at work in an oven and don't want to dry out a perfectly good pork loin.
Thank you in advance for you input.