So had the smoker going and had a pork loin to smoke so fired it up yesterday. Also made up a fatty as well
About a four pound pork loin, sprinkled with a little rub and injected with NEPAS Grapette soda BBQ Sauce:
In the smoker for a little over three hours at 250, took the loin to 150 IT next time I will pull at 140 and let rest for 30 min.
It was still good but a little dry.
Pretty simple just Jalapenos and cheese.
Thanks for looking