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07-04-2012, 4:04pm
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#1 | ||||||
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Barn Stall Owner #1969
Barn Raising II,III NCM Supporter '12,'13,'14,'15,'17,'21 
Join Date: Oct 2009
Location: Orlando, FL
Posts: 3,281
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Mmmmm... Pork Loin
Smoked a pork loin for today's celebration.
Sat in the fridge for a couple days absorbing the rub.  About 2 hours in...  About 4 hours in....  Done at around 5 hours...  Ready to eat...  Good stuff. I need a nap. |
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07-04-2012, 5:28pm
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#2 | ||||||
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Charter Member
Barn Stall Owner #5 Barn Raising I,II,III,IV NCM Supporter '11,'12,'13,'14,'16,'17,'19,'20,'21 Bantayan Kids '13
Join Date: Oct 2009
Location: Republic of Texas
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Thanked 5,436 Times in 2,935 Posts
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Mmmmmm my ribs spent 5 hours at 200* today, they'll get BBQ sauce and a glaze tomorrow. That pork looks awesome!
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08-31-2012, 8:15am
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#3 | ||||||
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Barn Stall Owner #2558
NCM Supporter '12,'13,'14,'15,'17
Join Date: Jan 2011
Location: Best county in Ga.
Posts: 22,406
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Thanked 2,587 Times in 1,762 Posts
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I like to soak mine for three days in Italian dressing and baste it with beer.
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09-01-2012, 11:21am
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A Real Barner
Join Date: Jan 2011
Posts: 21,474
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