Earth to Grillin Bill, are you getting any of this. Sorry folks, but I think Bill has been "blinded by the light". He's apparently not getting any incoming.. Just to let him, and youall know,, I have started my second "Brined" pork loin. Yes,,,,, it's the middle of the week and I smell like smoke. I have had a couple of medicinal Big-Boyz and already finished the half that's going to the hen party at my wifes office. Mine half is on now. I took the first half off at 600 degrees internal,,,,,,,,, which goes against recommendations from some of our most distinguished authorities.. I hate to mention names,, but Mr. Toad and my new guru,,,, Cat,,, have told me that 150 is the target temp for pork. I believe them,(I do,,, I really do!) and I'm sorry for the defiance. But I know just how juicy and tender the last one was when removed at 170,,,,,, and since my reputation was at stake on this one,,, I decided to split the difference. If this one is better than the first,,,,,,,,,,,,, there will be crying and gnashing of teeth by me,,, and I will hot hesitate to stop the next batch at 150. I think my student, Guru of Grease is planning an early March visit. I'm going to blow his socks off with my new Yankee discovery.. I have already started talking with a northern accent youze guys, and he is only a taste away from following suite. PLUS,,,,,,,,,, I have already started thinking about the triple-thick butterfly pork chops that Grillin Bill has clued me on,,,,,, and a big ole brined turkey,,, for the Guru of Grease to fry up for me.. Here it comes Nature Boy, IIIIIIIIIIIIIEEEEEEEEEEEIIIIIIIIIIIeeeeeeeeeeeeeeeeeeeIHOoooooooooIIIIIIiiiieeeeeeeeeeeoooooooooooooooooooooo!