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Unread 10-06-2012, 09:45 PM   #10
El Ropo
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Join Date: 10-06-10
Location: Austin, TX
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I like my loins at 150, but these folks requested it even more done, took it off at 160 on the dot. Heard back from them just a while ago and they said they loved it, so it all ends well.
It probably helped that the loin was enhanced with 16% solution. But remember they keep cooking after you take them off, that's why I said 140, after the rest they'll be in mid to upper 140s, maybe over 150 if wrapped in foil. A lot of people don't know that the new safe temp for pork is 145, not 160 like the old days.

The butts look fantastic, I'll take a vac bag full please!
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.

Cannondale 2009 F8 (for burning off all the great BBQ)
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