Going to make an attempt on pork loin this weekend, having never done one I will once again sit at the feet of the masters and ask many questions, most will include "why?". How much fat should I trim and "why?" Should I go fat up or down & "why?" Brining yes or no,and "why?" What and"why"or not should the temp be before pulling off and wrapping? All answers will be Cherished like they are drops of Boulevard Beer!