Brined well trimmed boneless porkloin for 48 hrs. Rinse and dried an left in refrigerator for 24 hrs.
Smoked at 180°F for about 4.5 hrs to an internal temp of 145°F.
Used mixture of apple and oak for smoke.
Ready to take out...
Slice up and vacuum packed.
Stuff is delicious!
Smoked at 180°F for about 4.5 hrs to an internal temp of 145°F.
Used mixture of apple and oak for smoke.
Ready to take out...
Slice up and vacuum packed.
Stuff is delicious!