Took a full loin and cut it into two
Rubbed with a quick Webber rub.
Covered with bacon
Apple smoke at 225*
First half came out at 145*
After it cooled I sliced it into 3/4" pieces, wrapped and into the fridge.
After two days I finished them on the grill.
The second half I pulled at 157* and sliced thin.
Two great meals.
(http://img12.imageshack.us/img12/3586/p1010002dmw.jpg)
(http://img12.imageshack.us/img12/5422/p1010003ukf.jpg)
(http://img529.imageshack.us/img529/6860/p1010004y.jpg)
(http://img40.imageshack.us/img40/3041/p1010006gls.jpg)
Peter
They both look excellent JP! ;)
I also see the mandatory adult refreshment in the background in a couple of the photos. 8)
Mike
Was digging around in the freezer today and found me a loin as well. But its gonna have to wait. Got some salmon to do first. Yours looks like it turned out perfect.
Looks good. Gonna be my next smoke. Pork Loin. Gonna have to copy some of you and make that fancy basket weave of BACON. You know, to impress the family. ;D