Smoking 25lbs. of pork loin for my nephews graduation and I don't want to screw it up. I am thinking of brining the loins and then putting them in the smoker. After brining is the time it takes to smoke change? I definetly do not want them to come out to salty. Should I grill these with a little hickory wood instead of putting them in the smoker? Any sugestions.
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5/22/09 at 11:47am