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Unread 11-20-2012, 09:07 AM   #5
This is not your pork!
is one Smokin' Farker
 
Join Date: 04-24-12
Location: Linz, Austria
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If the specialists are reading this:

Anything to be aware of if doing the same SNL and without foiling? If not foiling, do I still take it to IT ~203°F?

I am terrible at determining doneness by sticking a probe into the meat, so I am more comfortable checking temps with my Thermapen.
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