BBQ_MAFIA
somebody shut me the fark up.
- Joined
- Jul 10, 2005
- Location
- NORTH BERGEN, NEW JERSEY
I usually go with the lower temps 145 to 150
Ron_L said:Me either... I usually cook pork loin to about 150-155.
http://www.bbq-brethren.com/cookbook/viewrecipe.php?id=117&category=*BBQ%20BRETHREN%20PORK*kcquer said:The 190 mod was a willkat98 adaptation of the wrapped brisket technique. It is much higher than NSF "done" and will be a little drier than a lower temp but the tenderness achieved at 190 is awesome!!! The texture is much firmer than butt butta meat which can get kinda pasty or mushy.
Slices (you have to be careful but it will slice) of 190 loin served with the juices from the foil are cut with a fork tender and just melt in your mouth.
190 loin is certainly worth a try if you haven't done one that way. Lower finishing temps are fine too and do turn out a little moister but not as tender.
BBQchef33 said:Not a fan of the high temp porkloin.... its tender, but if ya dont have it swimming in the juices fromthe foil, its a little dry.
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Kevin said:Farker! Now I gotta dig through the old vinyl stack and find Janis.
And to stay on topic, "hot, pink and juicy" is what it's all about for pork loin among other things.