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henapple
Posts: 16,025
What's the perfect temp? 140...safe or 165?
Green egg, dead animal and alcohol. The "Boro".. TN
Comments
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140 for me....
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Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
140 is safe, 165 is dry. After the rest, they will be at 145*.They/Them
Morgantown, PA
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+1 for 140
__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA -
Location- Just "this side" of Biloxi, Ms.
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The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
140* and a lil rest.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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If using good, thick pork chops, pull at 137-139 and let rest.
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140 for any solid piece, 165 for ground.
I had a double cut chop at a local place last night. Cooked to 140,insanely good! -
140 for any solid piece, 165 for ground.
I had a double cut chop at a local place last night. Cooked to 140,insanely good! -
Another vote for 140-145MSV Chill Spot
Chester County, PA
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Green egg, dead animal and alcohol. The "Boro".. TN
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140° and rest for a little while. You afraid of Trichinosis?------------------------------
Thomasville, NC
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I like 335º Kelvin, makes me think I'm really cooking hot, on the other hand, 61ºC makes it sound very rare.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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