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Old 04-12-2014, 12:03 PM   #25
El Ropo
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Join Date: 10-06-10
Location: Austin, TX

For an even better result with the pork loin, don't cook it past 135-140, then rest loosely tented under foil for 20-30 minutes. During the rest, it will continue to cook and be a perfect 145ish when served. Carryover temps are overlooked by a lot of folks.
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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