Salted up pork loin,smoked between 180-220. Smoke for 4.5 to 5 hours until internal temp reaches 145. Wrap in foil then I wrap mine in a thick beach towel,temp will still climb before beginning to cool. We usually leave resting loin in towel for 30 minutes. Okay now you done it am hankering for some pork!
Metal Recycling Entrepreneur
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Just a stab in the dark but....... a SECOND cooler and MORE beers......
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