Bacon weave pork loin question

[Jeff Riddle]

I was wondering if you foil the loin at any time, if so at what internal temp

 

[Bob Sample]

I usually only take loins to 140-145 internal so don't foil them. The main benefit of foiling is speeding up the cooking process.

 

[Dwain Pannell]

I with Bob: no foil.

 

[JimmyE]

I wouldn't foil either on that cook, you want to crisp up the bacon a bit if you can too, so a bit higher heat and make sure you pull it around 145 or she'll dry out on you. My opinion anyway.

 

[Gary S]

I wouldn't foil either on that cook, you want to crisp up the bacon a bit if you can too, so a bit higher heat and make sure you pull it around 145 or she'll dry out on you. My opinion anyway.

I agree with JimmyE. I did a pork roast last weekend, no bacon weave but I have done those too and 145 is the majic number for the roast. I usually do my bacon weaves on the kettle. You need to get some heat on the bacon to shrink it up nice and tight as well as make it somewhat crisp.
http://i1098.photobucket.com/albums/g371/Hydro312/IMG_0488.jpg

http://tvwbb.com/showthread.php?40471-Rotisserie-Pork-Roast

 

[Jeff Riddle]

I wanna thank everyone for your input. The jury is in, no foil for me.