Sunny and upper 50's today. Decided to smoke a pork loin. Simple rub of SPOG with some white sugar and Cayenne mixed in.
Smoked on WSM at 250° with pecan chunks for about 3 hours or so until internal temp was 145°. Pulled off and wrapped While I fixed some asparagus. Temp carried over to 150°
Plated up with asparagus
Smoked on WSM at 250° with pecan chunks for about 3 hours or so until internal temp was 145°. Pulled off and wrapped While I fixed some asparagus. Temp carried over to 150°
Plated up with asparagus
