I am going to smoke an entire loin from hind quarters.
Probaly coming in at about 8-12 lbs I would say.
Should I brine this meat first? what should I look for an internal temp
on this vension? Would anyone have any suggestions on this .
Thanks much!
Probaly coming in at about 8-12 lbs I would say.
Should I brine this meat first? what should I look for an internal temp
on this vension? Would anyone have any suggestions on this .
Thanks much!