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    What Is This

    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

    #2
    I'm inclined to agree based on the label. Got a pic?

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      #3
      Yep, your pic didn't show up, please try again.

      Comment


        #4
        My guess is that it is something like this, which is pork loin.

        Comment


          #5
          Thats it exactly. whats the best way to cook it?

          Comment


            #6
            I would smoke it in the 2 zone method around 250* until about 160 internal temp.it should take long.

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            • JOE E
              JOE E commented
              Editing a comment
              thanks

            #7
            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

            Click image for larger version

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            • JOE E
              JOE E commented
              Editing a comment
              Thanks for advice

            #8
            I make porchetta roasts out of it. You can do it traditionally stuffed, or just with a rub.

            Comment


            • JOE E
              JOE E commented
              Editing a comment
              Might do that next time. Thanks

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