First Bone In Pork Loin in MES 30

[eatlarge]

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• eatlarge
• Jan 25, 2016

4 LB pork loin rubbed with Frenches Mustard and a plain ole over the counter rub (Famous Daves Pork Rub) Sat in fridge 24 Hrs.

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• eatlarge
• Jan 25, 2016

Set MES @ 235 degrees ( I adjusted to 228 because of high over run) I used a A-Maze-N 8x5 with one row of pellets

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• eatlarge
• Jan 25, 2016

Let cook and smoke for 3 hours. Pulled at IT of 148. Wrapped in foil to let rest for 30 minutes.

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• eatlarge
• Jan 25, 2016

Looks in the picture a little pinker than actual, but was a first time success. Very tender and juicy!!!