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Welcome.. Nice mods, i took my charcoal holder and flipped it upside down and took some rolled up alum. foil and filled the gap up.. it helps with the hot spot on the FB end.. you will love that one, its the one that gets you hooked..
southern Indiana here..
I would use a brown sugar based rub . cook it to 205 for pulled pork, add a honey bbq sauce if it still had a vinegar kick to it after it was pulled.. pork can be great sweet.. good luck .
Thanks , it turned out pretty tasty.. i been missing out, i just started cooking with Chorizo. Damn it gives just the rite amount of kick.. it works really well with my other spices..
yes, this is the first "pork loin recipe/idea" I learned when I joined the forum.. I always struggled with moisture content .. then went to Canadian Bacon.. it's a revisit ..