My farewell cook on the WSM 18.5 (Pork Loin)

[KevinJ]

I probably have around a 100 cooks on the WSM if not more, I want something with more room and a little more capacity, was thinking about an Insulated Cabinet Smoker but after hanging meat in the WSM going to go with a Drum. The WSM turned me into a Drum Head :loco:

Smoking a half 3.4lb Loin, seasoned with BPS Little Louie's Garlic Salt w/ Black Pepper, using Cowboy lump with a chimney of RO and a chunk of Cherry to get things started. Maverick is reading 333, all vents are wide open.

 

[Titch]

Is it done yet?

 

[KevinJ]

MAN DOWN!!! :shocked:

Looks like Buffalo Trace is next man up. :wink:

 

[KevinJ]

Is it done yet?

Waiting to get an IT of 140 then I'll pull and let it rest. Close :wink:

 

[EdF]

Looking good! As a fare thee well should!

 

[KevinJ]

Served with roasted reds, side salad, fresh multigrain bread with EVOO and seasoning for dipping.

 

[KevinJ]

Sliced up and ready to bag. I see Pressed Cubans in my very near future. :grin:

 

[mchar69]

I see Pressed Cubans in my very near future.

that is a dagger. For those who do not know what a Cuban is,
life will never be the same.
I had one served on Marathon key by a Cubana tight and smokin' hot, open midriff,
tight hot tummy, from her navel, a skinny little hairline going down to paydirt.... yummy!
Oh My!

 

[Learning to BBQ]

that is a dagger. For those who do not know what a Cuban is,
life will never be the same.
I had one served on Marathon key by a Cubana tight and smokin' hot, open midriff,
tight hot tummy, from her navel, a skinny little hairline going down to paydirt.... yummy!
Oh My!

Sounds delicious! What was the smoking temperature and to what IT, and what kind of wood? :biggrin1:

Ummm, on second thoughts, nevermind about the wood.........:doh: