I've seen a few of these, and always wanted to try one, so I finally went for it !!
I got hold of a couple pieces of Pork Loin, about one foot long each ($1.79 LB)
First Day (Prepping)
I filleted them with the small fish fillet knife in my kit. I found that even though I'm pretty good at filleting a fish, or something round, getting around corners like you have in a loin is different. I played it safe & didn't make it too thin, so as not to get any slice-thrus.
Then I spread Apple Pie filling on both pieces, and rolled them, and tied each one in 5 places.
Then coated with mustard and some rub, wrapped with plastic wrap, and put in the fridge overnight.
The next day (Smoking):
11:30--------------I preheated my MES 40 to 220*, and lit my AMNPS (50/50 Hickory/Apple).
12:00---------------Put meat on 2nd rack from top, and AMNPS on bottom bars.
4:30-----------------Meat IT ranged from 146* to 151* (Cut heat back to 100*)
5:00-----------------Pulled both Pieces. IT ranged from 149* to 153*.
Slice, plate, add sides, and eat.
Thanks for looking,
Two Pork Loin Halves ($1.79 a pound)
Get out my little filleting kit:
Filleted & Apple Filling added:
Stuffed, Rolled, Rubbed, Wrapped, and Refrigerated over night:
Ready to smoke:
In the MES 40.
Had to put some cardboard up to block the wind:
Got my Magical AMNPS going good:
Fresh out of smoker:
First slices for Me & Mrs Bear:
The rest of the slices:
7 more pairs going into the freezer for future meals for Me & the Missus.
Also we ate 6 slices in 3 meals, and gave 3 slices to our Son: