About a 2 1/2 lb bone in pork loin. Olive oil rub with Pig's Ass Memphis Rub. Bacon braid for added flavor and moisture. Putting it in my MES 30 at 240, looking for an internal temp of 160. Then foiling for an hour or so. Sound about right all? Here we go.
post #1 of 8
8/10/14 at 12:02pm