I think I explained in one of the following sites that the butcher had pork chops on sale ( > 2.00/lbs). I bought a whole rack? She cut it in forths and cryo'd for me. Hey they didn't have to saw 'em all up, right? This is one of those forths. Again.
I brined it for 2 days with a just a pinch of cure in it. A sweet maple brine.
Pork Loin Brine (Pork Loin = 140 IT)
1 qt. Water
1/2C Brown sugar
1C Apple cider
1/4C Maple syrup
½ T Maple extract
I washed it off, patted dry and placed in the reefer over night tro dry a bit.
Prehearted MES30 with vents closed to 275. Not starting the AMPs or using the MECS, gonna do the chick tray with 2 refills of 2/3 apple and 1/3 hickory.
So in goes the Roast, 45 min dewater with vent open and door cracked and another hour cooking.
Two hours later I add the first chip tray and probe the roast and drop the temp to 220 degrees. I know a bit early but I was making brittle inside.
I add two more chip trays which carries the roast thru 145 degrees IT. then just let it cruise on out to 163 IT
BTW it looks dry and terrible at this point, but don't worry........ Patience grass hopper.
I removed the bones the same as a prime rib roast.
I know its not too good a shot, you can see any juice!
Where's Da'Bear...... this ones for you, Da'Bear shot (On the good china, only first class for Bear!).
Thats a roasted Louisiana sweet tater (with butter, maple syrup and cinnamin), french cut green beans, a slice of pork roast and the salad is in a bowl elsewhere.
The above two links slightly different but basically they are the same thing
Delicious meal done the easy way. And I got some Christmas cooking done, caramel coconut macaroons, peanut brittle, Pralines, and some "Nibbles" the predicessor to chex mix.
Its begining to look and smell alot like Christmas.
Heaux! Heaux! Heaux! Thats sounds more like the jolly green giant instead of Santa ..........