- Feb 7, 2009
- 63
- 10
Alright, I have done butts, ribs, abts, and chicken but I have yet to do a loin. I figure this weekend is the weekend! My questions to the collective whole:
1. Smoker temp (220-235?)
2. What is a good loin size?
3. Do you foil the loin at any point like ribs?
4. Does the Loin need cooler time like a butt?
5. Inject or Stuff (Ill probably do one of each but I want to know your favorite way) Or maybe both.
6. Rub or Paste.
7. Trim the fat and "silver" or leave it?
Any advice will be appreciated.
1. Smoker temp (220-235?)
2. What is a good loin size?
3. Do you foil the loin at any point like ribs?
4. Does the Loin need cooler time like a butt?
5. Inject or Stuff (Ill probably do one of each but I want to know your favorite way) Or maybe both.
6. Rub or Paste.
7. Trim the fat and "silver" or leave it?
Any advice will be appreciated.