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
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Club Member
- Sep 2014
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For those who are about to Cook - WE SALUTE YOU!
Weber Genesis Silver B - 14 years
GG's
Weber OTS
Vortex
SnS
Maverick ET-733 dual 6' probes / Thermo-Pop
ennoLogic eT650D IR ( -58 to 1202F)
Weber Rapid Fire Chimney
Kingsford Blue
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
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