View Single Post
Unread 12-22-2009, 02:14 PM   #1
Babbling Farker

SirPorkaLot's Avatar
Join Date: 08-31-09
Location: Antioch, CA
Downloads: 0
Uploads: 1
Default 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:
SirPorkaLot is offline   Reply With Quote