Quote:
Originally Posted by Chuck33079
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.
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Boom, that's going to be amazing. I did one last week and finished it in the oven! I used apple wood as well.