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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.

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Old 12-15-2003, 07:53 AM   #31
somebody shut me the fark up.

Bill-Chicago's Avatar
Join Date: 08-11-03
Location: Chicago Western Burbs, but always south of Madison Ave.

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!

The death of "willkat98"

Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven
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Old 12-15-2003, 07:59 AM   #32
On the road to being a farker
Join Date: 08-11-03

TK, didn't mean to leave you out! I do use your DP marianade and cook to 165*, foil and go for 190* to 200* for brisket, but never thought to try it with a pork loin. Thanks,
StL Mike
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Old 12-15-2003, 08:14 AM   #33
Quintessential Chatty Farker
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Join Date: 08-13-03
Location: Long Beach, CA

No sweat. My method is simply a slight variation of someone else's. So the hat tipping goes like dominos.
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