Here we go with a pork loin. It will be sharing the smoker with my Canadian Bacon. Their are a couple of potatoes along for the ride. Since the smoker is running 170° then bumped up to 180° for the Canadian Bacon I will finish it off in the BGE.
I start off laying down the weave and applying my rub.
Roll it up like a fatty and apply more rub.
In the MES with the tators and Canadian Bacon
Getting the AMNPS going with Pitmasters dust.
Starting to take on a little color.
Ready to move it to the BGE IT is 133°
Resting for 15 min.
I should have let it rest longer.
A lite smoke ring.
And that my friends is whats for dinner.