Pork Loin - Boneless, Type Two, One Each - 9.5 lbs
Crossed threads with the wife during the grocery list, wanted large boston butt BUT ended up with loin per above description :)
1- Brine for 3-4 hours
2- Pat dry - install dry rub overnight (rosemary, garlic powder, salt, lemon
pepper, brn sugar)
3- Wrap in bacon
4- Smoke till internal temp of 155, wrap in foil for 30 minutes
5- Munch down
Submitted for expert opinion - reviewed some pork loin threads just checking - will it work ??
Thanks Guys and Gals
Crossed threads with the wife during the grocery list, wanted large boston butt BUT ended up with loin per above description :)
1- Brine for 3-4 hours
2- Pat dry - install dry rub overnight (rosemary, garlic powder, salt, lemon
pepper, brn sugar)
3- Wrap in bacon
4- Smoke till internal temp of 155, wrap in foil for 30 minutes
5- Munch down
Submitted for expert opinion - reviewed some pork loin threads just checking - will it work ??
Thanks Guys and Gals