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Old 02-11-2013, 05:03 PM   #8
El Ropo
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Join Date: 10-06-10
Location: Austin, TX

just wanted to clarify that the new usda "safe to eat" temp for pork is 145. So when doing something like a pork loin (lean pork), you are better off pulling it off the pit at 140, then during the 30 min rest period, it will continue to rise in temp and be a perfect 145+ when sliced and served.

Brining will help keep lean pork moist when cooked to higher temps, but for the ultimate lean pork experience, ^that is what I do.
Rescued 22.5" OTS. SJS Mini-WSM. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods.

2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)
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