Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: gaddy on June 30, 2013, 06:17:11 PM

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Title: help
Post by: gaddy on June 30, 2013, 06:17:11 PM

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.