A short pictoral essay on pork

Porkloin - center cut rubbed with Yardbird and Pecan rub
Smoker - WSM burning KBB and applewood



Finish temps...







Sliced... so juicy and plastic-fork tender.



And that's not all.... fired up an old smoker with white oak


The smoker is a little cold and the smoke is a bit too thick... getting warmed up.




A little time later... all warmed up with no visible smoke.


The beauty is the different temp zones...



What did I throw in there? Just a large ring of hot Italian sausage...


An hour later...




Flipped over....


Why?.
Add a bottle of BBQ sauce...


Add your choice of sauce...


Then cover and place within the hotter zone of the Klose BYC...





I just had to snitch the end pieces.... Cook's choice.
Cooked the loin for my fiancee... a preview to our upcoming nuptials.

No... I won't be cooking - altho will have a local Brethren cooking and serving the loins at the reception.

landarc said:

A fine essay, nicely written Bandit.

I didn't know you had a Klose.

Click to expand...

Listed among the smokers within the signature... here's that back story of back stories.
http://www.bbq-brethren.com/forum/showthread.php?t=120253