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Pork loin

Discussion in 'Talk, Talk (off topic)' started by cd4th, Dec 2, 2012.

  1. cd4th

    cd4th Shoot first, shoot again

    ....It's what's for dinner. This was with about 40 degrees to go. It was a good time for a pic because the first smoke pouch finished up and the second hadn't kicked in yet. Brined for 19 hours and a garlic and herb rub with apple wood chips for some smoke flavor. It was tasty. :rock_on::rock_on:

    [​IMG]
     
    cd4th, Dec 2, 2012
    #1
  2. n2ratfishin

    n2ratfishin Well-Known Member

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    n2ratfishin, Dec 2, 2012
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  3. DIXIEDOG

    DIXIEDOG Prostaff for Taylor worms

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    DIXIEDOG, Dec 2, 2012
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  4. Nebguy

    Nebguy Awesome Eric!!

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    Nebguy, Dec 2, 2012
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  5. bamafishin

    bamafishin Well-Known Member

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    bamafishin, Dec 2, 2012
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  6. Hunt22-250

    Hunt22-250 Scuba Steve

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    Hunt22-250, Dec 3, 2012
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