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Mule's Reversed Seared Pork Loin Wrapped in a Bacon weave with potatoes in the MES 40 with AMNPS

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themule69

Epic Pitmaster
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live north of fort smith arkansas between alma and
Here we go with a pork loin. It will be sharing the smoker with my Canadian Bacon. Their are a couple of potatoes along for the ride. Since the smoker is running 170° then bumped up to 180°  for the Canadian Bacon I will finish it off in the BGE.

I start off laying down the weave and applying my rub.


Roll it up like a fatty and apply more rub.


In the MES with the tators and Canadian Bacon


Getting the AMNPS going with Pitmasters dust.


Starting to take on a little color.



Ready to move it to the BGE IT is 133°


Resting for 15 min.


I should have let it rest longer.


A lite smoke ring.


And that my friends is whats for dinner.

Happy smoken.

David
 
Looks tasty.   
 
I would trade a bottle of my best for a slice of this. Well done, Sir.

Disco
 
Nice..............
drool.gif
 
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