[willkat98]

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!