I have a 6# loin injected and rubbed for smoking in the morning. I'm looking for opinions on cooking method. I've traditionally cooked loins fat side up but am open to suggestions. Please post your thoughts and reasoning.
Fat up or fat down?
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suie
Meat Mopper
I always cook fat side up. Especially for a loin, which is so lean, the rendering fat will help keep it moist. I'll be interested to hear other opinions, though....
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