Since it's just the wife and I we do Thanksgiving at our friends' bar/restaraunt which he closes up for the day for a group of us.
I had a 8lb pork loin sitting in Pop's lower sodium brine with half the liquid being 100% cranberry juice for 24hrs.Pulled it out TG morning gave it a good rinse then dried it and sliced it in half.I dusted it with Kinder's Margarita rub and let that sit for an hour.Next I hit it with an all natural blackberry preserve for a glaze and then topped it with some dried basil,oregano,rosemay and mint from our garden.
Next got the MES going,set the Auber for 250 and let it warm up.For smoke I went with a full 6" tube of whole pecan shell pellets in the mailbox,no dust this time as I really wanted some smoke flavor.Once it was rolling I put in the loins.
Pulled the loins after 3hrs with an IT of 140℉ then wrapped in foil/blankets and into the cooler.
We made our way to my friends at noon for a few cocktails before a 1pm dinner.
Kind of spaced out taking the actual plate shot!
I had a 8lb pork loin sitting in Pop's lower sodium brine with half the liquid being 100% cranberry juice for 24hrs.Pulled it out TG morning gave it a good rinse then dried it and sliced it in half.I dusted it with Kinder's Margarita rub and let that sit for an hour.Next I hit it with an all natural blackberry preserve for a glaze and then topped it with some dried basil,oregano,rosemay and mint from our garden.
Next got the MES going,set the Auber for 250 and let it warm up.For smoke I went with a full 6" tube of whole pecan shell pellets in the mailbox,no dust this time as I really wanted some smoke flavor.Once it was rolling I put in the loins.
Pulled the loins after 3hrs with an IT of 140℉ then wrapped in foil/blankets and into the cooler.
We made our way to my friends at noon for a few cocktails before a 1pm dinner.
Kind of spaced out taking the actual plate shot!
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