Just to clarify, we are talking about a center cut pork loin, not a tenderloin. No need to stuff that
anyway, here's my results.
I got 1# sage fatty, 1# smoked bologna,2 chik boobs, 4# center cut pork loin in the fridge. No room to eat.
We ate a slab and a half of bbacks.
first time I did the 3-2-1 method. I usually leave them in foil and cooler them. This time I put them back in the smoke with sauce.
I used all wood. All of Phils cherry, most of Neils peach, and 2/3 bag of NB Hickory chunks.
I love going all wood, but its expensive.
I tip my cap to J Minion on my 7.6# trimmed flat
followed his advice in previous threads. rubbed it down good and added a sugar and cinnamon base to it. flipped it over after the first 6 hours.
I created a bark that caused an orgasm in the kitchen a few minutes ago. My 12 year old cam over, and she grabed a piece the fell apart in her hand.
We could have won with my ribs and brisket tonight.
I judge each cook like I learned at my KCBS class.
This was the first time I gave 9's to myself. Only thing now is to get the presentation right.
"Boots and Pants and Boots and Pants and Boots and Pants..." - Maxwell
Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven