I had a pork tender loin thawed in the fridge and thought I would try something different with it. (I was out of bacon)
I rubbed it with EVOO and rolled it in some crushed "Keebler" Italian Herb crackers.
Smoked at 250º with Lump and pecan
Rolled in the crumbs and ready to smoke
Pulled at IT of 150º
You can see where I probed after 2 hrs, It was very juicy
Here's one for the Bear,
Not a bad smoke ring
It was very moist and had a nice crispy crust.
I will definitely do this again. It was a nice change from the normal bacon wrap.
Thanks for checking out my loin