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Pork Loin
My latest Smoked Pork Loin. Did a Extra Virgin Olive Oil coating with a Rub called Secret Weapon. Slow Smoked at 225 degrees for 4 hours 1 hour at 350 degrees to internal temp. of 160 degrees had around 1/4 inch smoke ring. This was amazing with juices throughout and so tender you could cut it...- all about beef
- Thread
- Replies: 7
- Forum: Pork
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Bottom Round
New to Smoking my question is do I need to trim fat off the side of my Bottom Round Roast and why?- all about beef
- Thread
- Replies: 5
- Forum: Beef
