Hi, since joining in July I've been lurking and learning, modified Mr.Meat (ECB) type smoker, done ribs at least 6 times, 9# pork shoulder for pulled pork. (Usually never got pictures because we were ready to eat). Tonight I smoked half a pork loin with hickory and cherry, went for a rub of red pepper, sea salt, cayanne, black pepper, paprika. Smoked to about 130, sauced it (sweet Baby Ray's) and added fresh pineapple with a bit of brown sugar. Finished to a temp of 145. My wife isn't a fan of hickory, but now we know. Juicy, spicy and sweet. Picture for review.
