JSchlegelmilch
TVWBB Pro
I did the ham thing again with a couple of pork loins. Soaked in Cabela's Maple Cure and Brine Mix for two days. Then I smoked them for about 3 hours over apple at 225-250. Then I let cool, and put in the fridge overnight. I sliced one on the meat slicer, and gave the other to my parents half sliced and half whole for them to do as a roast.
![](http://i1282.photobucket.com/albums/a529/jschlegelmilch/bbq/A5FABF42-0EEF-4080-9228-44FA91942EF4_zpsnjwe46id.jpg)
![](http://i1282.photobucket.com/albums/a529/jschlegelmilch/bbq/B4DAADA3-1AC2-43E9-87EE-9DA50B407C6E_zpsnhm5hdp0.jpg)
![](http://i1282.photobucket.com/albums/a529/jschlegelmilch/bbq/C489EB9D-D641-4C09-9FD2-92CC47C1B55F_zpsig9kdls8.jpg)
![](http://i1282.photobucket.com/albums/a529/jschlegelmilch/bbq/495894A6-9500-475D-A2CD-26C4D4D97DD9_zpsuc3qbclh.jpg)
Came out really nice! Mild ham flavor and saltiness. Nice strong, but clean, smokiness to it. I'll definitely be doing this one some more.
Thanks for looking!
-Jeff
![](http://i1282.photobucket.com/albums/a529/jschlegelmilch/bbq/A5FABF42-0EEF-4080-9228-44FA91942EF4_zpsnjwe46id.jpg)
![](http://i1282.photobucket.com/albums/a529/jschlegelmilch/bbq/B4DAADA3-1AC2-43E9-87EE-9DA50B407C6E_zpsnhm5hdp0.jpg)
![](http://i1282.photobucket.com/albums/a529/jschlegelmilch/bbq/C489EB9D-D641-4C09-9FD2-92CC47C1B55F_zpsig9kdls8.jpg)
![](http://i1282.photobucket.com/albums/a529/jschlegelmilch/bbq/495894A6-9500-475D-A2CD-26C4D4D97DD9_zpsuc3qbclh.jpg)
Came out really nice! Mild ham flavor and saltiness. Nice strong, but clean, smokiness to it. I'll definitely be doing this one some more.
Thanks for looking!
-Jeff