Quote:
Originally Posted by MOhillbilly
Id like you guys thoughts on the foil first method and other techs to keep a loin ultra moist and tender.
Please and thank you.
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I never foil mine. This is the first I've heard of that method. I usually cook mine indirect about 300-350 until internal temp is reached. I use whatever dry rub that catches my eye from the cabinet, along with a splash of wostershire.