jzadski
Babbling Farker
After seeing Mad Scientist BBQ do this I had to try it. Thought of Adams when he mentioned Lawry's season salt. He is my version and it will be in the rotation from now on. I vacuum sealed up the leftovers in 2-3 packs so I can take them for lunch throughout the week(s). Maybe dip in a little mayo and hot sauce. I didn't have Lawrys so I used Pensys that I had laying around. Pics..seasoned, flipped halfway sear point, and plated. Highly recommend and thanks for looking
Pork Loin
Mustard slather
Lawry's season salt (or whatever on hand)
Black Pepper
Ancho
Chipotle optional
~180° or 190 in cold weather w/ extreme smoke until hits 120° (approx 2 1/2 - 3 hours)
~Then 500° to sear until 150° (may need to flip 15 - 30 min)
~Rest 15 minutes
Pork Loin
Mustard slather
Lawry's season salt (or whatever on hand)
Black Pepper
Ancho
Chipotle optional
~180° or 190 in cold weather w/ extreme smoke until hits 120° (approx 2 1/2 - 3 hours)
~Then 500° to sear until 150° (may need to flip 15 - 30 min)
~Rest 15 minutes
