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Old 11-19-2010, 08:53 AM   #16
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I think it looks great.
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Old 11-19-2010, 09:13 AM   #17
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Quote:
Originally Posted by Wrench_H View Post
If it was just my wife and I, I probably would have pulled it off around 165, but we had some neighbors over, and I always get scared that I'm going to make somebody sick, so I left it a little longer. It actually stayed really juicy though, probably from the moisture in the apples on the inside.
Looks fantastic, Wrench. gonna try that one. I would of pulled at 145 and let rest. You won't make anyone sick pulling pork at lower temps, not with today's pigs.
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Old 11-19-2010, 10:06 AM   #18
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That's true, and it's such a great buy right now. Sam's club had some getting close to date last week and pick some up for $1.77/lb.
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Old 11-19-2010, 10:14 AM   #19
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I will file this away for future use. I can here my wife now" let me guess, the recipe came from BBQ Brethern "
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Old 11-19-2010, 10:24 AM   #20
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pork loin is about the most tasty, forgiving, versatile piece of meat out there.

you can make a good loin roll with just about any kind of filling. i do a garden roll with peppers, tomatoes and onions. a mexi roll with hot salsa. a fruit roll similar to what the OP did. and the hawaiian with pineapple. you are really only limited by your imagination.

and as noted, you will have a hard time making somebody sick, the biggest thing is to get the meat consistancy palatable. there is a definate line where undercooked pork is nasty in the mouth. i think i usually pull and foil around 150 or so. depends on how many wobbly pops i have consumed.
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Old 11-19-2010, 10:31 AM   #21
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Wow, look at that!
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