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Unread 12-15-2003, 07:53 AM   #31
somebody shut me the fark up.
willkat98's Avatar
Join Date: 08-11-03
Location: Chicago Western Burbs, but always south of Madison Ave.
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I'm blushing.

Congrats, and I'm glad I got a convert.

But in tipping a hat to me, its a simulataneous tip to TK Tommy Kendall.

165, foil to 190, is TK's signature brisket method. I just applied it to pork loin.

To tell you the truth, I use that for everything. Round Eye roast, pork butts, etc.

Everything goes to 165, wrapped to 190 (roasts and such)

Love that 2 inches of juice comment. My cooler always smells like pork loin now.

Its fall apart good!!!

Thanks for the kind words Mike!

"Boots and Pants and Boots and Pants and Boots and Pants..." - Maxwell

Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven
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