The BBQ BRETHREN FORUMS. - View Single Post - Pork stuffed Pork AKA Sausage stuffed loin

SirPorkaLot · 12-22-2009, 02:14 PM

Had a nice piece of loin, while still partially frozen, butterflied it, cut notches in it, and filled with hot Italian sausage.

Tied it closed and rubbed it lovingly.
Then onto a 250 degree smoker for about 4 hours (till 145 internal)
Took it off, foiled it and back into 250 smoker until 165 internal.

Rested, and ready to slice..note juices below.

Thanks for looking

12-22-2009, 02:14 PM	#1
SirPorkaLot Babbling Farker Join Date: 08-31-09 Location: Antioch, CA Downloads: 0 Uploads: 1	Pork stuffed Pork AKA Sausage stuffed loin Had a nice piece of loin, while still partially frozen, butterflied it, cut notches in it, and filled with hot Italian sausage. Tied it closed and rubbed it lovingly. Then onto a 250 degree smoker for about 4 hours (till 145 internal) Took it off, foiled it and back into 250 smoker until 165 internal. Rested, and ready to slice..note juices below. Thanks for looking __________________ Sir Porkalot aka John Back to back winner of the BBQ Brethren Throwdown with a pig leg and something funky CBBQA & KCBS member: Sir Porkalot BBQ Team NC & NorCal (Yes I stay confused) BLUE Thermapen Visit my website: http://www.sirporkalot.com