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Old 04-10-2014, 11:05 AM   #5
Babbling Farker
Join Date: 07-06-13
Location: Oklahoma

Originally Posted by CharredApron View Post
Very nice! I use the speed wrap net from butchers and packers to achieve a more round product. Your truss work looks nice and symmetrical though, mine not so much. Ha Ha
Thanks. The pork loin was very flat when I took it out of the fridge. I laid it on its side and pressed down good and hard to round it. The string trussing helped a lot, although not perfectly round--it's keeping it from flattening down like it was.
18.5" WSM and 22.5" OTG.
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