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Unread 12-15-2003, 07:53 AM   #31
willkat98
somebody shut me the fark up.
 
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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!
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Bill-Chicago

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