I see that Bill48 did a lion today. Well I did a Wooly Mammoth. I guess PORK is close enough for the both of us to post on.
I know mine was a wooly Mammoth because it had a tooth with it when my wife found it in the bottom of the freezer chest Some might think it was a deep frozen Mastodon but the Mastodon's tooth has a blunted point surface and the Wooly Mammoth has a flat surface. I just thought you'ld like to know that, just in case someone ever says to you, "pssst! Hey kid. Yuh wanna buy a Mastodon?".
Well this hunk of meat was bought four and a half years ago, so I thought it might need a little tender, loving care. I made my own marinade with: 2 C. Apple juice....3/4 C. cider vinegar....1 C. water, 1 1/2 tbs kosher salt....1 tsp garlic powder. It marinated in a zip lock bag in the fridge for 12 hours.
Then it was washed and covered in my rub, after it was slathered with yellow mustard. As so: 2 tbs kosher salt....1/4 c. light brown sugar...2 tsp onion powder...2 tsp cinnamon...1 tsp celery seed...1 tsp chili powder...patted on 1 tbs chopped garlic.
Apple juice went into the pan, apple/cherry went into the tray and the loin was put in, fat side down. Smoked @ 225 for an internal of 145, when the cider pan was removed and the MES was cranked to the max.
The internal reached 155 and the box was at 273 when I pulled this 4 1/4 lb loin out after 20 minutes and foiled, toweled and packed it in an insulated freezer bag for 2 hours.
Total time in and out of the 30" analog MES was an hour and 15 minutes. It is as tender as all get-out and the flavour is straight through it, top to bottom and side to side. You can't beat that with a stick!