What Is This

[JOE E]

I have what is labeled a boneless pork Canadian back (7LB). Not sure exactly what it really is. Im thinking its the same as a pork loin but not sure? Any help..... Thanks

[EdF]

I'm inclined to agree based on the label. Got a pic?

[JCGrill]

Yep, your pic didn't show up, please try again.

[ComfortablyNumb]

My guess is that it is something like this, which is pork loin.

[JOE E]

Thats it exactly. whats the best way to cook it?

[jecucolo]

I would smoke it in the 2 zone method around 250* until about 160 internal temp.it should take long.

[JOE E]

thanks

[Medusa]

This pork loin is only 2.6 lb, and I did it years ago. Used 75 coals in a 2X3 fuse halfway around the kettle. Injected it using MH's recipe and rubbed left side for experimenting purposes. Decided to rub the entire loin going forward.

Cook ran between 325 - 340's

Fuse predates the SnS! I would now follow Pit Boss's method for using the SnS at 325. Info on the site http://abcbarbecue.com/

--Ed

[JOE E]

Thanks for advice

[Locotech]

I make porchetta roasts out of it. You can do it traditionally stuffed, or just with a rub.

[JOE E]

Might do that next time. Thanks