Food TV and 160 degrees?

Mornin' Bodacious,

They are more about speed.

They do a lot of pork loin and the government thinks 160�is a good way to kill bacteria.

Butt will not have rendered much fat by then and still be pretty tough.

It could still be chopped in an electric chopper, with a heavy cleaver or even thinly sliced across the grains in separate pieces of muscle.

There is usually some pretty good humor to be found there.

Bodacious.

Who you going to believe about BBQ?

The CS Nation or the channel that says cook pork butts to 160 and briskets to 140?

Stay here, but go there for the recipes and use our experience. That's what I do.