ok so I got this smoker for f-day. smoked 1/2 briskets twice. three chickens stuffed with apples, lemon & garlic. now am going to try a boneless pork loin.
I have been a smoking fool lately but need some advice on this loin.
this thing is a couple feet long(I will half to fit in the smoker) 4" thick & need help.
advise on rubs or?
? this is a cabinet/wet smoker & prefers pellets.
