Pork loin for supper

crazyboutduck

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Jul 16, 2017

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• Aug 13, 2017

• #1

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• crazyboutduck
• Aug 13, 2017

Pork loin dry rubbed with cayenne, garlic powder, onion powder, oregano, cracked black pepper, and paprika. Wrapped in bacon. Two tablespoons of rub mixed with six tablespoons of dark brown sugar on outside. Smoked at 250f with apple & mesquite. Pulling off heat at an IT of 145-150f. Of course, jalapeños on the side. Any thoughts or suggestions?

 

crazyboutduck

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Jul 16, 2017

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• Aug 13, 2017

• #2

I thought my picture uploaded but can't figure out why. What can I say...? I'm technologically challenged. Lol!

 

SmokinAl

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• Aug 13, 2017

• #3

Here is a tutorial on uploading photo's into your posts.

http://www.smokingmeatforums.com/t/125263/how-to-upload-a-photo-q-view-to-your-post

Al

 

crazyboutduck

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Jul 16, 2017

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• Aug 13, 2017

• #4

Thank you very much Al!

 

crazyboutduck

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Jul 16, 2017

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• Aug 13, 2017

• #5

Almost forgot... injected with apple juice too

 

crazyboutduck

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Jul 16, 2017

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• Aug 13, 2017

• #6

Let's try this...

Sent from my iPhone using Tapatalk

 

crazyboutduck

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Jul 16, 2017

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• Aug 13, 2017

• #7

At this point it was only in for an hour. Sorry for the trouble. I don't have a computer at home, just a smarter than me phone & had to get the talkatap app. It works!

 

crazyboutduck

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Jul 16, 2017

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• Aug 13, 2017

• #8

Oops! Tapatalk! Lol! Guess I ingested too much mesquite smoke [emoji]128513[/emoji]