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In Reply to: Smoking a pork loin posted by Brad on September 04, 2016 at 09:13:38:
Try equal parts of Kosher salt, black pepper, and paprika. I grind the salt and pepper until it is as fine as the paprika. This makes for a more even coating I place it on my rotisserie on a gas grill and throw a chunk of pecan wood over the burner when I don't have time to fire my smoker.
Another key part is the rest for at least an hour wrapped and in a cooler. Get a bowl ready to catch the juices when unwrapping. It feeds a crowd and is still cheap in my area.
I think Shake gave me this recipe, and I love to tweak a recipe by hanging or adding only one ingredient. No need for experimenting here this is a flawless crowd pleaser when you take it off at an internal temp of 150-155 degrees.
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