captjoe06
Full Fledged Farker
At the supermarket picking up some stuff for last night's dinner and figure I'd pick up some pork for smoking today at the dock so I could treat the boys to some pulled pork sandwiches.
Saw the small 2 lb pork loin and didn't think it all the way through on how lean a pork loin is and devoid of all that good fat for smoking.
So the plan has changed up and after reading a bunch on the forum on pork loin techniques the new plan of attack is to cook it on the kettle between between 325-350 indirect heat and pull it off when it reaches 140 internal.
I trimmed the thick part of the fat off the top and left about half of the fat on. Then made some criss-cross incisions on the top.
Next applied the Paul Prudhomme's Blackened redfish magic rub.
I'll fire up the kettle around 10AM as this shouldn't take long.
Anyone have any last minute advice? I'm open to any suggestions.
Saw the small 2 lb pork loin and didn't think it all the way through on how lean a pork loin is and devoid of all that good fat for smoking.
So the plan has changed up and after reading a bunch on the forum on pork loin techniques the new plan of attack is to cook it on the kettle between between 325-350 indirect heat and pull it off when it reaches 140 internal.
I trimmed the thick part of the fat off the top and left about half of the fat on. Then made some criss-cross incisions on the top.
Next applied the Paul Prudhomme's Blackened redfish magic rub.
I'll fire up the kettle around 10AM as this shouldn't take long.
Anyone have any last minute advice? I'm open to any suggestions.