Sunday night grub

[Ralph Griswold]

Took a few pics of todays cook, pork loin and pulled pork. Smoked at 225 for roughly 2 hours until the loin was 165 then I wrapped it and rested it. Pulled the pork butts off at 200.

Was excellent and kids grubbed it up.

 

[Jon Des.]

Looks great! What's on the loin?

 

[Dave O (Alaska)]

done a fair amount of butts gonna start working on perfecting my loins. YOur's look awesome!

 

[Ralph Griswold]

Thanks The loin I injected with apple juice, apple cider vineger, smoked paprika and pepper then rubbeb it with garlic, pepper, southwest seasoning and a bit of brown sugar.

 

[John Solak]

Great looking pork!!

 

[Mike Coffman]

Great looking cook Ralph!

 

[Derek Stapleton]

Love pork loin done on the WSM. Great job!

 

[DaleW]

Piggin' out on pig! Great cook Ralph!

 

[Brad Greer]

Looks great! That loin looks so good!

 

[RGleason]

gimme some buns and some spicy bbq sauce and i will have about 3 PP sammies!

 

[Ed M.]

Super lookin' pulled pork and pork loin, Ralph!

 

[TeddyC]

Nice!!!!!
My WSM arrives in 2 days. The first thing I'm going to smoke is a Boston Butt.

 

[Paul Kastner]

Pork Loin looks fantastic

 

[Gary H. NJ]

Woohoo! Pass the grub and keep your elbows off the table! Love the PP.

 

[Jim Lampe]

Was excellent and kids grubbed it up.

I agree, looks EXCELLENT and I too, would grub it up

 

[Rolf Jacobsen]

YES!!!!!!!!!!!!!

 

[Wolgast]

Wow that lokks great!

 

[Gene Brownson]

MIVE I ER KIDS!! Looks great looking Ralph!

 

[Jim McKelvey]

Ralph - beautiful cooks - both. I just bombed my first pork butt (no idea what was wrong - just did not come out well) and then I see yours - just looks perfect!! And that loin - well that should be in a magazine - amazing!