dalilama
Found some matches.
I picked up a large pork loin and fired up the new to me WSM (courtesy of Terry). Pecan wood chunks and KBB dialed in at 250ish. I cut the loin in half, bacon weave wrap on one side and the other half dusted with salt and pepper. Sweet potatoes went on first for a few hours then the meat. The loins were cooked to 150 internal temp, I was shooting for 140 but I got a little distracted with some Summer Shandy and Sopranos reruns. Pork turned out good all the same and the sweet potatoes were super tender, they were treated with butter and cinnamon on top. My wife sauted up some fresh green beans with a wine, garlic, and butter concoction.
