Last night I made a post about cooking time for a pork loin. TMB, as well as others, answered. Thanks guys. I wanted to suspend the loin from the top of the basket, so I cut a rotisserie spit to 11 1/2 inches and used that to suspend it. The loin was 8 1/2 lbs and was too long for the basket. I cut 4 inches off and the problem was solved. I rubbed it with canola oil, garlic, salt and pepper. Cooked to 160* (yeah I know, should have pulled it at 145). Did the FTC thing. Four hours later, when we got back from church the IT was 126*. It was too dry. I guess cooking to 160 and wrapping for 4 hours caused it to overcook. I just finished cooking the 4 inch portion I cut from the loin. Added some Some Butt and pulled it at 145*. Whoa, what a difference. Very good. Lesson learned...pull all pork at 145 except butts for pulled pork which will go to 200-205. I'll add a pic but will tell you the pic looks better than the loin tasted.
TMB, did you ever design something so that you suspend something in the chambr and not use th basket?
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