Sautéed some mushrooms in burgundy, rosemary, and thyme. While that was going on I butterflied the loin and got the smoker sitting at about 240*. Filled the loin with the mushrooms and some cheese, rolled, tied, and into the smoke. Hit it with some hickory and pulled it at 140* (a little over three hours). Served it up with mashed potatoes, and fresh beets from the garden. Sorry no plated pic. Enjoy!
post #1 of 1
10/12/15 at 5:06pm