[h3]Basil and Rosemary Pork Loin[/h3]
Ingredients:
Smoked on "Frank" for 130 minutes at 225° to an internal temp of 142° using white ash and cherry.
Foiled, wrapped in towels and rested 30 minutes before slicing.
Ingredients:
- Basil
- Rosemary
- Onion Powder
- Onion Flakes VERY HEAVY
- Black Pepper
- Salt
- Pork Loin
Smoked on "Frank" for 130 minutes at 225° to an internal temp of 142° using white ash and cherry.
Foiled, wrapped in towels and rested 30 minutes before slicing.