I was browsing the meat section of the store in hopes to get some spares but they were all out. Came across these little beauties instead and thought they'd be a good smoke for this evening.
Rubbed them down with Jeff's rub and am using cherry wood to kiss the meat. After 1 hour of smoking the meat has been spritzed with 100% cherry juice (love cherries and pork together) and will cook until the meat hits an internal temp of 167 (thanks Mark!) and will pull and foil. Will post some final pics when the meat has been sliced.
Packaged and ready to be rubbed
Rubbed and on the smoker - 2 shots
Rubbed them down with Jeff's rub and am using cherry wood to kiss the meat. After 1 hour of smoking the meat has been spritzed with 100% cherry juice (love cherries and pork together) and will cook until the meat hits an internal temp of 167 (thanks Mark!) and will pull and foil. Will post some final pics when the meat has been sliced.
Packaged and ready to be rubbed
Rubbed and on the smoker - 2 shots