SirPorkaLot
somebody shut me the fark up.
Had a nice piece of loin, while still partially frozen, butterflied it, cut notches in it, and filled with hot Italian sausage.
Tied it closed and rubbed it lovingly.
Then onto a 250 degree smoker for about 4 hours (till 145 internal)
Took it off, foiled it and back into 250 smoker until 165 internal.
Rested, and ready to slice..note juices below.
Thanks for looking
Tied it closed and rubbed it lovingly.
Then onto a 250 degree smoker for about 4 hours (till 145 internal)
Took it off, foiled it and back into 250 smoker until 165 internal.
Rested, and ready to slice..note juices below.
Thanks for looking
