Well since I had a craving for some smoked loin I decided that's what I would have tonight
I considered making it the same as this one http://www.smokingmeatforums.com/t/134530/todays-smoke-pork-loin-with-homemade-wine-peppercorn-sauce
but then decided to do something different...
Here is the 2 1/2lb piece of loin that was chosen for this meal.
Nice coating of rub.
And into the MES.
Smoker temp is 225* AMNPS running oak, maple & apple.
Updates to follow...
but then decided to do something different...
Here is the 2 1/2lb piece of loin that was chosen for this meal.
Nice coating of rub.
And into the MES.
Smoker temp is 225* AMNPS running oak, maple & apple.
Updates to follow...
Last edited: