Reply to "Loin Brine Help!"

Former Member

quote:
Originally posted by Derek:
Thanks Todd! I was thinking of taking it to 140 and finishing it on the grill to 150. At what deg temp will there be no pink? I love the pink, but I am cooking for a tough family crowd for fathers day.

depending, you could take it to 200 and it might be pink, because of how the smoke works (but the food would be nasty)

Tell the crowd that PINK is a function of low and slow BBQ, not being undercooked.

If they dont like that answer, tell them to eat a burger.... oh wait, a WELL DONE burger

PS. If you EVER see a broken link, please PM me with the exact URL and I may be able to fix. However, many people have posts, that because we've been here 10 years, the links are old and broken. But I can check.

Let me know

6/20/097:48 AM

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