Picked up a 6 pound bone in loin from Giant Eagle, on sale for $11.
Brought it home and tossed it in a basic brine for two days. The brine was a mix from this site and one other... don't remember the measurements as I didn't write anything down, but kosher salt, black pepper, onion powder, garlic powder, molasses. Dry and rinse after the brine (no fry test) and rubbed down with a basic poultry rub.
Smoked for 2 1/2 hours over some apple wood until IT was 140, foiled on the counter for an hour. Here are some photos.
Had my parents over for supper and both raved about how good it was. Dad brought the beers, I made the food. Thanks for helping make this dinner turn out so well guys!
Brought it home and tossed it in a basic brine for two days. The brine was a mix from this site and one other... don't remember the measurements as I didn't write anything down, but kosher salt, black pepper, onion powder, garlic powder, molasses. Dry and rinse after the brine (no fry test) and rubbed down with a basic poultry rub.
Smoked for 2 1/2 hours over some apple wood until IT was 140, foiled on the counter for an hour. Here are some photos.
Had my parents over for supper and both raved about how good it was. Dad brought the beers, I made the food. Thanks for helping make this dinner turn out so well guys!
