Quote:
Originally Posted by wayner123
Then it's just the pictures then. What kind of rub did you use?
I can see your point on the texture of the meat. However, the old adage goes "if you're looking, it ain't cooking". By having a good thermometer, you don't have to start feeling texture until the internal temp is at least 190. Before that, you would be going by time, which can bite you.
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The outside was dark, but it was soft and moist to the touch. I really didn't do much of a rub and my wife did it actually. I think it was just a relatively light coating of season salt, garlic salt, and some pepper honestly. As I said, this was a last minute/hurry up and get it on the grill type of thing. Next time, I'll probably follow this method:
http://www.virtualweberbullet.com/pork2.html