Took alot longer to get internal up to about 155 is where I pulled them off ... also had a top sirloin in there ...couldnt help it ..looked so good sittin thar in the fridge... I have a bunch of different temp gauges.. digital and the dial probes and im not sure if its them cause I have boil tested them but lately things have seemed to come out pretty dry ... I marinated these for 24 hours ...rubbed em and seared them on the grill at about 450 degrees ... the center was juicy but still a but dry although it did get a nice smoke ring and my UDS was 230-250 and it took about 3 hours to get to that internal temp....im not sure if its my probes or my cover or what but it seems like while im not looking things are hitting a good temp and then dropping on me making me think its got longer to go so im keeping stuff in there longer and drying it out.
Surf... the allegro marinade is to much for us ..I dont know if its the soy in it or if I put o much in for the marinade ...I used a whole bottle for two loins..seemed like a decent amount but the pork came out way way to salty for us...any ideas for the next one would be good tho ...not giving up !!
Surf... the allegro marinade is to much for us ..I dont know if its the soy in it or if I put o much in for the marinade ...I used a whole bottle for two loins..seemed like a decent amount but the pork came out way way to salty for us...any ideas for the next one would be good tho ...not giving up !!