Colleague at work got a pork loin from a client and he asked if I would smoke it because I'm the "cook" of the office.
Cant really think that Ive ever smoked a pork loin.
250* until 145* internal? I'm using a UDS
What do you guys suggest for seasoning? SPOGOS?
Cant really think that Ive ever smoked a pork loin.
250* until 145* internal? I'm using a UDS
What do you guys suggest for seasoning? SPOGOS?