7over
Full Fledged Farker
- Joined
- Apr 21, 2014
- Location
- Western...
Fired up the PBC tonight (Thank you Ron_L!!) for my inaugural Nekid Fatty and a Pork Loin.
Tossed in a few chunks of Cherry wood for some sweet smoke.
Rubbed the Fatty with Lawry's and put it on.
It only took about 90 min to get to 170. I pulled it and wrapped it for 45 min.
I cut it up to add to the pot of Bush's baked beans with some onion.
Snuck a bite of the Fatty... the Lawry's made it a little too salty for my taste but in the beans it will be perfect.
For the pork loin I used this recipe I got from the BBQ-Pit Boys website:
Ingredients:
1/4 cup Paprika
1/8 cup Fresh Ground Black Pepper
1-2 tablespoons Garlic Powder
1-2 tablespoons Onion Powder
1 tablespoon Ancho Chili Powder
1/4 cup Coarse Salt
1/4 cup Brown or White Sugar
It's on the rack now... we'll see how she does. PBC is holding at about 280 to 285 after I closed the intake vent down to 1/4 open. Seems like it's working like it's supposed to.
The loin came out of the PBC after just 70 minutes at 145 deg. It's wrapped and in a cambro awaiting the guest's arrival.
I'll get pics up of that when I unwrap it and start slicing.
Tossed in a few chunks of Cherry wood for some sweet smoke.
Rubbed the Fatty with Lawry's and put it on.
It only took about 90 min to get to 170. I pulled it and wrapped it for 45 min.
I cut it up to add to the pot of Bush's baked beans with some onion.
Snuck a bite of the Fatty... the Lawry's made it a little too salty for my taste but in the beans it will be perfect.
For the pork loin I used this recipe I got from the BBQ-Pit Boys website:
Ingredients:
1/4 cup Paprika
1/8 cup Fresh Ground Black Pepper
1-2 tablespoons Garlic Powder
1-2 tablespoons Onion Powder
1 tablespoon Ancho Chili Powder
1/4 cup Coarse Salt
1/4 cup Brown or White Sugar
It's on the rack now... we'll see how she does. PBC is holding at about 280 to 285 after I closed the intake vent down to 1/4 open. Seems like it's working like it's supposed to.
The loin came out of the PBC after just 70 minutes at 145 deg. It's wrapped and in a cambro awaiting the guest's arrival.
I'll get pics up of that when I unwrap it and start slicing.