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Thread: Pure Pork Power

  1. #11
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Boneless pork loin has a real propensity to be tight and dry. I rarely cook them because of that. If you don't take it beyond 145 you should be OK, but I'm not taking responsibility for it if you got a tight dry loin.

    I only cook that cut when I have to.

  2. #12
    Join Date
    Jul 2012
    Location
    Tulsa, OK
    Posts
    488

    Default

    Ha ha ha! Don't you mean that it is the fault of the product? Hee Hee! It can't possibly be the result of an inexperienced stick burner owner! I can see my notes now: smoke at 145 until IT is 225. Wrap in foil and chew for a very long time. Ha ha! Perhaps I can dip in ranch dressing....

    In all seriousness, I have complete faith in the wisdom of TQJ and the products I use. I would not have sought your counsel had it not come in favorable recommendation. Thanks to everyone who has come before to share their knowledge. Oh yeah, and you too Tim
    BellFab custom offset, Hasty Bake Legacy 131, Ozark Oak Lump and local native hardwoods.

  3. #13
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Not blaming you or the product either one if it is tight and dry.

    Just blaming modern pork genetics and and controlled pork production diet.

  4. #14
    Join Date
    Jul 2012
    Location
    Tulsa, OK
    Posts
    488

    Default

    Can PPP be sprayed on to spritz ribs?


    Still learning
    BellFab custom offset, Hasty Bake Legacy 131, Ozark Oak Lump and local native hardwoods.

  5. #15
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    I wouldn't think it would be the best use of it. It is designed to be inside the meat.

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