Went to Smart and Final to buy some pork tender loin and come home with about 8 good sizes pork sirloins . Put them up in High Mountain Buckboard cure.
Let it sit for 10 days then did a water bath and fry test. Little pieces of heaven.
Took one and let it sit two days in maple syrup.
On Saturday I took and loaded the Big Chief hoping that if i did a long smoke i could get the temp on the meat where i needed it.
Well after almost 8 hours the temps would not get above 120, with good smoke and outside texture I decided to pull and put in the oven at 220 deg. After about 45 minutes the meat was at 155 degs. Took it out and could not wait. Sliced it up and it was unbelievable. Had Canadian Bacon and eggs for breakfast.