3 pieces @1.5 lbs each
If you smoke (or roast) an oblong piece of protein then the ends get overcooked and dry while the center is raw. By cutting the loin into 3 pieces it cooks more evenly (heat applied on all four sides of a square vs. a rectangle), plus it's quicker. Over or undercooked pork loin (either type) suck. Modern pork loins are much too lean to overcook the ends while bringing the center to 145 degrees.
Quote:
Originally Posted by scho63
Pork Loin Roast or Pork Tenderloin? I never remember a pork loin roast being only 1.5 pounds.
Sounds like a interesting recipe.
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I was out of some spices but jet.com delivered today.