My Canadian Bacon

[whitey]

I made this from a center cut pork loin.
Brined in a simple cure of Tender Quick,Brown Sugar and garlic and little pepper.
Brined it for 10 days,Rinsed it pat dried and let rest for 24 Hours and smoked it at 225-250 till the internal temp was 145.

[let.it.fly]

yumyums

[WAPITIHUNTER]

Nice Job!! Looks really good!