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  1. jlr1973

    Pork Loin cooking time

    I have seen on several of the post that you should stop cooking a pork tender loin at an internal temperature of 195 degrees.  At any point prior to that should you wrap it in foil?  Are there any rules of thumb for the pork loin like the 3-2-1 for ribs? 
  2. jlr1973

    Grilling Sprays

    I see a lot of guys on grilling and “Pittmaster” shows spraying the meat. Can anyone tell me what they are using? Does it really help? I do more smoking then grilling and was wondering if this is something I should incorporate into my process.   Thanks Josh
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