16 pounds of pork loin, brined since last Tuesday according to the Ruhlman charcuterie recipe.
About 12 hours uncovered in the fridge, then on the hickory smoke for 3 hours. The XL held steady at 190 the whole time.
Very dense, pink, and slightly salty, just like it is supposed to be. Last batch was little too pork roast.
XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys