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Just pulled the loin out she was right at 145* after 2 1/2 hours in the smoke. Now she is resting nicely in the oven while the red skins and corn are finishing up
I've been getting pretty good with chickens and pork butts, so I figured I would try out a pork loin today.
Rubbed it down with a mccormicks applewood rub and some extra pepper and smoked paprika.
Throwing it in my 30" MES as we speak.
Edit: smoking it with hickory chips
Hello and happy Easter everyone! I'm Alan from metro Detroit. Been lurking on the site for a month or two and figured it was time to say hello.
Just loaded my 30" MES packed with chicken thighs and drums for family dinner.
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