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Hey y'all
Lil Saturday smoke session. Pork loin rubbed overnight in Jeff's rub. Then made the homemade Mac n cheese. Smoked the loin til 148 IT and rest for 30 mins before eating. Mac and Cheese takes about 2 hours in the smoker.
Before smoke
After smoke
Hey y'all
Posted this in the wrong forum. So here it is all complete. Did pops brine for 7 days, rinsed off and in fridge for 2 days, one with just garlic powder other just pepper. then smoked yesterday morn til IT 145. Rested in the fridge for a day and a half. All sliced up and sealed for...
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