Tried something new on the Weber Smokey Mountain. Cooked a boneless pork loin. Applied a coating of yellow mustard and then our favorite rib rub. Cooked for just under 2 hours at 250. Results were good, but looking for other ideas on smoking a loin.
Tried something new on the Weber Smokey Mountain. Cooked a boneless pork loin. Applied a coating of yellow mustard and then our favorite rib rub. Cooked for just under 2 hours at 250. Results were good, but looking for other ideas on smoking a loin.
Biggest key of course is taking it off at 145. I use apple wood, olive oil, garlic salt and black pepper. Keep it simple or the pork can get overwhelmed.
"If People Concentrated on the Really Important Things in Life, There'd be a Shortage of Fishing Poles." - Doug Larson
"Peace is not the absence of turmoil but the presence of God" Jo-Ann Thomack
Stuff it!
inject it, better than steak
I brined mine and they were juicy
Dale Sinclair original
Try one by soaking it overnight in cherry cola then fix it the same way as you did this one
You can censor my speech but not my thoughts or will
We are living in a time where intelligent people are being silenced so stupid people won't be offended
Butterfly it, then lay a pork belly in it. Tie it up, smoke, broiler to crisp up. Slice and serve😉Both need to sit in brine overnight