Ill get it started with today's project. 6.5 lb bone in pork loin. Brined 48 hrs, rubbed and injected. Stuffed with 1 lb smoked pork and garlic sausage. Covered in bacon for the win. Smoking it for about 6-7 hrs at 240-250 over pecan and applewood.
What are y'all cooking for the holiday weekend? If it had occurred to me to make this thread yesterday, there would be some fantastic ribs in here too.