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In Reply to: RE: BBQ guys: best method for pork loin (not tenderloin)? posted by pictureguy on July 20, 2020 at 15:54:31:
I assume that was fairly new. Every year around Thanksgiving time, before I put the cover on for winter, I dump my leftover charcoal in and do a high temp self-cleaning burn. But it never looks as fresh as that. Maybe 1st year.
Next time I will try 225F. I was tempted to, but every recipe called for 350-375F so I kind of split the difference.
Loin and shoulder are hugely different cuts though. When I do a picnic shoulder, it's an all day or overnight cook to 195-200F. There's lots of fat and collagen in the shoulder and butt. Loin is the opposite, like one big boneless pork chop.
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Follow Ups
- Now that's a clean egg - Dave_K 07/21/2006:30:51 07/21/20 (0)