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Old 12-30-2012, 02:14 AM   #2
somebody shut me the fark up.
buccaneer's Avatar
Join Date: 10-23-10
Location: Australia, West Coast

Pork loin is premium lean eating so I respect that and get it off early, 125-135 and will rise in temps.
Good quality pork I do rarer so it is silky and juicy rather than coarse and dry.
If you're saucing your brisket, I bet you're still putting lolly water in your spirits..
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