Porkloin

[westexasmoker]

Had a porkloin that I was going to jerk, but then thought canadian bacon.  Well after debating with myself, opted for something different....So I went with Whitetailfan's recipe http://www.susanminor.org/forums/showthread.php?t=85

Brined for two days with added cajun seasoning, rinsed and soaked for two hours.  Resting while the smoker comes up to 220....Added some bacon on top (everythings better with bacon..right!) and pepper.   ;D



3 hours of mesquite smoke (of course) 5 hours total in the smoker IT hit 150



Resting/Cooling now to be sliced in a bit!

C

[Tenpoint5]

....Added some bacon on top (everythings better with bacon..right!) and pepper.   ;D

And Hickory!!!! ;D ;D ;D You did use HICKORY SMOKED Bacon right WTS!!! I know it helps block out the Messy Wood. Looks really good though.

[westexasmoker]

Okie Dokie, All sliced up into 12 nice thick chops....almost ready for the grill!



C

[Tenpoint5]

There you go WTS, gotta get some grill marks on them!!! Looking better even with the Messy Wood!!

[mikecorn.1]

That looks mighty good.  :P

[twl]

What is the small hole screen you have in your tray made of? Where did you get it? Are there fine mesh racks available?
twl

[westexasmoker]

Those are the high temp screens from Yard and Pool, I highly recommend them!

C