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In Reply to: Re: Pork Loin posted by QSis on April 26, 2015 at 15:29:29:
I am sort of with Lee on this. I cook it to about 135 to 138ish and let it rest until about 140. Nice juice, pinkish and very safe.
I cook loins HOT, about 300 to 325ish. Cooked about 100 pounds a while back for a group of sailors for a banquet. Explained the pinkish to them before they went through the line. Only had 2 people (out of about 200) want theirs cooked longer. Everybody wanted my "recipe" and I explained that it was more of the temperatures than my rub or the smoker.
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