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Unread 12-30-2012, 09:39 AM   #11
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Quote:
Originally Posted by Ron_L View Post
I've done both. A pork loin cooked to 140 and then rested is my preference, but the method that Willkat originally posted using foil, some liquid and taking it to 190 is also good, just different.
Exactly. I've done both also. Neither way is bad, but results are just different.

For slicing, cooking to 140* is probably the right method. Like a brisket results in fall apart tender.
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