Buckeye smoker
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Simple little dinner tonight.
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Thank you. No real recipe just a basic loin.Wow this really looks good!
Please share your recipe and the process....
Thanks in advance.
Best Greg
Looks great. Something else I need to try.Thank you. No real recipe just a basic loin.
I actually used "The Gospel" meat rub by Meat Church. That I just so happened to have won here on this site. Very good rubs btw.
I like to cover it completely, and rub it into the meat also. This sat in the fridge for about 24hrs with the rub soaking in. I use a smoke tube with Apple chips mixed Into the pellets.
Preheat the Smoker to 225° and kick back for 3-4 hours depending on size of the loin, or until it reaches 145° internal. Pull it off, put it container, wrap in foil, and wrap in a towel. Let it rest about 15-20mins... Cut and devour. I always save as much of the juices as possible to mix back Into it...I like a "wet" style.
LoinPork loin or tenderloin?