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Simple and painless pork loin question.

edited November -1 in EggHead Forum
Egg-chefs,
I know 160 degrees is what "they" say is the proper internal temp of pork.
What do you, fellow eggers, cook pork to??
I,m cooking one saturday, indirect at a dome temp of 300-310 degrees.
Looking for done, but not dry.
Soaking in brine now.
Thanks to all....[p]GaryJ

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