KevinJ
somebody shut me the fark up.
Fired up the WSM removed the clay diffuser that I use instead of a water pan, seasoned the Loin with Tony's Creole Seasoning and Oakridge Dominator. Cooked it at 325 - 360 took about 1.5hrs to hit 140 then pulled it and let it rest internal temp ended up hitting 146 while resting.
My assistant for this cook
Seasoned up and ready to smoke
Pulled the Clay Diffuser that I use in the WSM (ditched the water pan)
Red Skins quartered with EVOO, SPG roasted at 400 I like to add Red Pepper Flake to mine after they are cooked.
Served with Garlic Toast and a side Salad. (sorry about the ****ty money shot)
My assistant for this cook
Seasoned up and ready to smoke
Pulled the Clay Diffuser that I use in the WSM (ditched the water pan)
Red Skins quartered with EVOO, SPG roasted at 400 I like to add Red Pepper Flake to mine after they are cooked.
Served with Garlic Toast and a side Salad. (sorry about the ****ty money shot)
