Update to my thread. Grilled the pre-brined pork tenderloin to tonight. Grilled at around 400 degrees for 35 min then 8 min rest on the plate before carving. It was sooo tender and flavorful. My next brine will be for a Boston butt to grill.
Originally Posted by MountainMan864 View Post
Glad it worked out for you!
93 YJ SOA 2" springs front, XJ springs rear w/main leaf added, High pinon 9 inch rear detroit locker front Dana 44 ARB 4.56 Gears, 36 inch Irok tires too much to list.
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