ChuckO
TVWBB 1-Star Olympian
I posted a recent pork loin cook and I had a 2LBS section without a home. So I cured it for one week and smoked it today. Tomorrow I'm going to make Eggs Benedict, it sure was hard not cutting into the Canadian Bacon, but I'm told it needs to rest a minimum of 10 hours after smoking it
After 7 days of curing, and 1 day of rest uncovered in the fridge
To the smoker she goes
She hit 150 internal in 2 hours at 250
It was so hard not to cut in it
Because the loin cooked in a mere two hours, I had ton of charcoal left in the smoker, so I threw the TT on, direct over the coals. After 20 minutes it was done
Maybe a tad more done than I would have liked, but it came out great. The best part, only $2.98 a pound at our local Winco
Very tasty
This is Darth Vader, he's coming up on three years old. He likes to hang with dad, and he like BBQ meat
After 7 days of curing, and 1 day of rest uncovered in the fridge
To the smoker she goes
She hit 150 internal in 2 hours at 250
It was so hard not to cut in it
Because the loin cooked in a mere two hours, I had ton of charcoal left in the smoker, so I threw the TT on, direct over the coals. After 20 minutes it was done
Maybe a tad more done than I would have liked, but it came out great. The best part, only $2.98 a pound at our local Winco
Very tasty
This is Darth Vader, he's coming up on three years old. He likes to hang with dad, and he like BBQ meat
