Stuffed loin. Q-VIEW.

Discussion in 'Pork' started by davidhef88, Oct 12, 2015.

  1. davidhef88

    davidhef88 Master of the Pit OTBS Member

    Sautéed some mushrooms in burgundy, rosemary, and thyme. While that was going on I butterflied the loin and got the smoker sitting at about 240*. Filled the loin with the mushrooms and some cheese, rolled, tied, and into the smoke. Hit it with some hickory and pulled it at 140* (a little over three hours). Served it up with mashed potatoes, and fresh beets from the garden. Sorry no plated pic. Enjoy!
     

Share This Page