Author Topic: Pork Loin  (Read 1266 times)

Onyx

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Pork Loin
« on: August 13, 2020, 06:21:50 PM »
Almost 4lb pork loin, rubbed in a boxed tandoori spice mix. Smoked for about 3 hours to IT 135°F over apple wood chips with some of my brewery's nut brown ale to keep the interior of the smoker moist. Spice mix made it a tad bitter but overall, nice and tender with some heat. Going to pair it with miso-teriyaki sauced steamed broccoli!
Maria from Virginia

old sarge

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Re: Pork Loin
« Reply #1 on: August 14, 2020, 12:08:45 AM »
Looking good!
David from Arizona
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