Just started a pork loin smoke on the Silver Smoker. I injected it with Creole Butter and then rubbed it with Cajun Shake. Set the pitmaster iQ at 225* and waiting for 145* internal. I normally use Kingsford Competion briquets but decided to go with hardwood lump this time just to experiment. I plan to make a brown sugar/bourbon glaze with some Maker's Mark as a sauce.
