Batch'n it...

[mlkluther]

Greetings all,

I'm going to be batch'n it for the next week. I'll be grilling some steaks and other things that don't take much time. However, I want to do a couple longer smokes. Any suggestions on a smaller piece of meat that is still good to smoke?

And happy 4th to my American friends!

Mike

 

[SmokinAl]

Pork loin or tenderloin, either one.

Al

 

[noboundaries]

I like wet or dry brining boneless loin chops when my wife travels. She's not crazy about them and I can make several flavor profiles out of one package of 4 chops, each chop about an inch thick.