I had 2 pork loins with a nice fat cap on them. about 2.5 pounds each. Brined for about 12 hours and rubbed her good
Set my MES at 250 and let it ride
Well, 7 hours later they have only hit an internal of 140. are you kidding me?!
The grates were quite hot to the touch, so I know the temp is working (last time I also double checked with a probe)
Any ideas? Is it just the cut of meat? For some reason, it seems most of my butts and whatnot take about 2 hours per pound but this is ridiculous
Set my MES at 250 and let it ride
Well, 7 hours later they have only hit an internal of 140. are you kidding me?!
The grates were quite hot to the touch, so I know the temp is working (last time I also double checked with a probe)
Any ideas? Is it just the cut of meat? For some reason, it seems most of my butts and whatnot take about 2 hours per pound but this is ridiculous