Warm weather has finally arrived. I spent the weekend cleaning up the Summit and WSM and thought it was time for a quick smoke. We had just thawed a pork loin from the deep freeze when Jeff's weekly email hit - why not??
Maple syrup and rub on, just waiting on the WSM:
Fresh off the WSM, only 1.5 hours for about 5.4 pounds of pork loin:
And the plated view with smoked sweet corn:
Happy Spring All!