Have this thawing in the fridge. Any recipe ideas?
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Salt/rub. Brine overnight. Smoke for a couple hours to 145-150max.
Fabulous.Comment
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stuffed pork loin .... it's life changing. my wife declared to me for years that she hates pork. I made this and she told me "you can make this again" :-)
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Canadian baconComment
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You can cook it whole either hot and fast or low and slow. Dry brine with salt for a few hours up to over night then dry rub and cook to your internal temp preference, I usually pull it between 145-150.
My daughter likes it cut into 2†thick steaks then wrap each one in a piece of center cut bacon and grilled hot and fast to 145IT.Comment
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If you have the ability, I highly recommend rubbing with MMD and throwing in on a rotisserie. I typically spritz with apple juice or even some kind of hard cider. I have hade great success glazing with either a honey/teriyaki/sriracha glaze or even just a honey/BBQ Sauce glaze. I’ve even tried them with no glaze and had no left overs. No matter which way you cook it, best of luck! We look forward to your results!
On the grill. Apple and Cherry chips in the smoke box.
off the grill......
sliced........
Last edited by RickyBobby; May 15, 2020, 10:11 PM.Comment
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Almost smacked my head into th dang ol screen!
Great lookin Pork Loin, Amigo!
One of my faves to smoke; So Easy, relatively fast, purty much a blank canvas fer Seasonins an Marinades.
Kinda akin to boneless skinless chicken breasts...Tabla Rasa...Comment
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