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I have smoked a few pork loins with little success. The flavor is right, the moisture is right.....but they have all turned out tough as shoe leather. I have tried to avoid the loins with the "10% solution" but am still having no success. We've tried the wrapping and adding ingredients upon...
Oh yea...we are using a homemade pull behind pit with a warmerbox. The base is a 250 gallon tank and it is a hybrid Reverse/Direct Flow. Also using a Charbroil with a Fire Box.
I am located in Senoia, GA and have been competing, primarily in Backyard Divisions, for the last 4 years. This year the Holy Smokers are running the full season with the Georgia Barbecue Association in the Professional Division.
Let me just say I found this forum on Monday after less...