I’ve never smoked pork loin before, but it came out great. 2 hours at 225 on my green egg, with a bbq rub to start and then some bbq sauce and brown sugar halfway through
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@RMFifthCircuit We also had smoked pork today (butt and belly). It’s just so good. Try smoking a crown rack of pork next. You’ll never go back.
@RMFifthCircuit “I’ve never smoke pork loin before…” My Brother. The world of smoked pork is a place of such glorious wonder. I’m aware that you live in a land that believes only beef can be bbq. But when you are up to it, it would be my pleasure to be your guide to a world of wonder.
@RMFifthCircuit I love the Hot BBQ Rub from Killer Hogs. Game changer.
@RMFifthCircuit Where is the sauce (and don’t tell me orzo is sauce)?