The next episode on the pursuit of the best pork loin. I picked up a large loin at the local supermarket big meat sale. This is a 1/3 of the loin and I am smoking it in similar fashion to the last.
So dry rub with brown sugar, paprika, garlic/onion powder, crushed red pepper, black pepper, salt. Put in the smoker for X hours.
No comments:
Post a Comment