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Pork loin

CornfedCornfed Posts: 1,324
edited November -1 in EggHead Forum
Just ate a nice sammie from the pork loin ST and I smoked today. Cooked until about 160 (wasn't paying close attention...prob would have taken off at 150, ideally). Seasoned with only charcrust garlic peppercorn and cooked starting at 150 then climbing up to about 260 over hickory chunks with a handful of apple chips thrown in.[p]Tremendously smokey and pretty juicy. Threw a slice on a bun with mustard and some Williams-Sonoma Q sauce. Extremely tasty with hardly any effort![p]

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