first attempt

[flinger]

Well I hope this doesn't  double post.
First attempt with the new bbq'/smoker that I posted in another thread.
Pork loin roasts .started at 9:30 this morning 7 hours later I think they are about done
What should I be looking at for core temp I am thinking 180 to 200

[hrd2fnd]

I like mine a little juicer so 175, now that does look yummy

[Kc_Kracker]

for pork 180 is dry, 160 is perfect n juicy 
"

[Kc_Kracker]

for pork 180-200 depending on the slab size is dry, 160 is perfect n juicy 
"

[wildmanoutdoors]

for pork 180-200 depending on the slab size is dry, 160 is perfect n juicy 
"

Yup. 160 is great! With a rest they will get to 170.

I pull at 155.

[norsepeak]

We pulled ours at 135, let it rest for 20 min. and it was amazing.

[DoubleJ]

We pulled ours at 135, let it rest for 20 min. and it was amazing.

New pork cooking guidelines say 145 degrees

http://www.pork.org/News/1208/NewUSDAGuidelinesLowerPorkCookingTemperature.aspx

[Kc_Kracker]

for pork 180-200 depending on the slab size is dry, 160 is perfect n juicy 
"

Yup. 160 is great! With a rest they will get to 170.

I pull at 155.

my worst cooking habit, pulling and letting it rest, i forget 

[Kc_Kracker]

so where are the end result pics? we wanna see some butchered up meat 

[DoubleJ]

so where are the end result pics? we wanna see some butchered up meat 

Meat Gazer

[Kc_Kracker]

nope i stare at beef pork and poultry, i'll leave staring at meat to you 

[smdave]

 

[Kc_Kracker]

Mmmm i see asparagus, last week i was introduced to caramelized fried asparagus, man that was good! and it was with lime marinated Tilapia, wow!