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In Reply to: Need help! posted by Beth on July 31, 2008 at 18:20:36:
Yikes. Loins imo are best served sliced at about 145-150 internal.
Butts pulled at 200 +/-. I have tried a couple 200 degree loins (cooked foiled at the end) and they were real dry. Maybe someone has a trick but I would vote to debone cook to about 150 and slice thin then sauce. The supplier must be nuts (180 lbs!). js