Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I have a 12 pound pork loin roast with the bone in, any suggestions on the best way to smoke it? Should I take it to the butcher and have them cut it down?
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.