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That looks like the rib end (forward end) of a pork loin?? Won't going much higher than 145° risk drying it out.... or do you have a plan when wrapping?
Nope it’s a pork ribeye roast. I’ve don’t these many of time before the same way and they literally fall apart. I add some butter, apple juice, and seasoning to the foil. Never had one dry out yet on me.
Thanks everyone! It was not injected or brined at all. Just rubbed good and smoked as before. Super easy and doesn’t require much thought going away from the house and coming back and not worrying you ruined it.