Been on a salmon kick as of late. Today I decided to try something different. It has been a long time since I smoked a pork loin.
Rubbed with yellow mustard
Rubbed down with my homemade rub of season salt, granulated onion and granulated garlic, black pepper, Cajun spice and a bit of paprika.
Wrapped with tick cut bacon ( all I had available)
Smoked in my MES 30 at 235F until it reached an Internal Temp of 155
based with Sweet Babby Ray's original and added back to the smoker fo 45 min.
Still had to smoke some salmon though, brining right now :biggrin:
Snuck a piece prior to the photo
Rubbed with yellow mustard
Rubbed down with my homemade rub of season salt, granulated onion and granulated garlic, black pepper, Cajun spice and a bit of paprika.
Wrapped with tick cut bacon ( all I had available)
Smoked in my MES 30 at 235F until it reached an Internal Temp of 155
based with Sweet Babby Ray's original and added back to the smoker fo 45 min.
Still had to smoke some salmon though, brining right now :biggrin:
Snuck a piece prior to the photo