I had a discussion with a coupl eof buddies about stuffed pork loins. They both do something similar, so I decided to try it.
Here's some pictures of my Sunday cook... Pork Loin stuffed with a fatty.
I took a maple fatty and rolled it until it was a little longer than the pork loin and about 1 1/4 inch diameter, then I froze it. Then I took a long knife and made an X shaped cut lengthwise through the center of the loin, I used a steel to open it up, and then shoved the frozen fatty inside. The fatty was a little too long, so I cut some off of both ends. I seasoned the outside with a Rosemary and Herb seasoning that I bought at Hawgeyes (Texas Rib Rangers, I think) and put it in the WSM at a dome temp of 240. Since it had sausage in it, I cooked it to an internal temp of 160 and then foiled, toweled and coolered (FTC) it for an hour. I sliced it and juices ran out of it. We served it with smashed taters and a side salad. MMMM good!
Here's a link to some pictures...
http://www.kodakgallery.com/I.jsp?c=kgobm78.6tfnn48&x=0&y=-jb1qq4
Here's some pictures of my Sunday cook... Pork Loin stuffed with a fatty.
I took a maple fatty and rolled it until it was a little longer than the pork loin and about 1 1/4 inch diameter, then I froze it. Then I took a long knife and made an X shaped cut lengthwise through the center of the loin, I used a steel to open it up, and then shoved the frozen fatty inside. The fatty was a little too long, so I cut some off of both ends. I seasoned the outside with a Rosemary and Herb seasoning that I bought at Hawgeyes (Texas Rib Rangers, I think) and put it in the WSM at a dome temp of 240. Since it had sausage in it, I cooked it to an internal temp of 160 and then foiled, toweled and coolered (FTC) it for an hour. I sliced it and juices ran out of it. We served it with smashed taters and a side salad. MMMM good!
Here's a link to some pictures...
http://www.kodakgallery.com/I.jsp?c=kgobm78.6tfnn48&x=0&y=-jb1qq4