Rain spoiled plans for the day, so I decided to fire up the E-smoker to make some pulled pork with a pork loin roast I picked up at discount.
I did a kosher salt brine in a vacuum bag for about 4 hours and gave it a coaling of the below rub I used from the book Smoke & Spice by Cheryl and Bill Jamison
Wild Willy's Number One-derful Rub
3/4 cup paprika
1/4 cup ground black pepper
1/4 cup coarse salt
1/4 cup sugar (used Splenda)
2 Tablespoons chili powder
2 Tablespoons garlic powder
2 Tablespoon onion powder
2Tablespoons cayenne
Got it in the smoker at 250 and smoked to temp.
Still hammering out the smoking aspect, had some of the cherry flavor but no smoke ring. Turned out perfectly juicy and full of flavor.
I did a kosher salt brine in a vacuum bag for about 4 hours and gave it a coaling of the below rub I used from the book Smoke & Spice by Cheryl and Bill Jamison
Wild Willy's Number One-derful Rub
3/4 cup paprika
1/4 cup ground black pepper
1/4 cup coarse salt
1/4 cup sugar (used Splenda)
2 Tablespoons chili powder
2 Tablespoons garlic powder
2 Tablespoon onion powder
2Tablespoons cayenne
Got it in the smoker at 250 and smoked to temp.
Still hammering out the smoking aspect, had some of the cherry flavor but no smoke ring. Turned out perfectly juicy and full of flavor.