This is my April entry. I can just hear John calling me a slacker now.
Anyway, 4 days ago I put 2 pork loins into a brine and placed that in the fridge to work it's brinny magic. Today I pulled them out. Rinsed them off and left them to sit for four hours to develop a peticile (this helps the smoke stick to the meat.) Placed them on my smoker for 2.5 hrs at just under 300 deg.
Here is what came out the other side.
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