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Pork Loin fat up or down?

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    Pork Loin fat up or down?

    The loin is in the fridge getting dry brined. I saw some other examples out there on the world wide interwebs of people smoking with the fat side up. I have a GMG Daniel Boone, so completely indirect heat, and I don't intend to use a water pan. What do you folks think? Fat up or down? Oh, I intend to rub it when it goes on, and use Yoshida's teriyaki glaze during the cook. Honestly, this is my first loin smoke so all comments are appreciated!

    #2
    Fat cap down, hot and fast around 325/350 F., remove when IT hits 140, tent foil over it and let it rest for15/20 mins. Slice and served

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    • boftx
      boftx commented
      Editing a comment
      I tend towards low and slow, but I bet we would have a hard time telling them apart when cooked to the same temp.

    #3
    Thanks guys. I just put it on the smoker with the fat cap down at 325F. Pics when done!

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