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Posted: Thu Aug 16th, 2018 03:47 pm

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Tsquare

Joined: Fri Nov 10th, 2017

Location: Suwanee, Georgia USA

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I pulled it off after 4 hours of hickory smoke. I cut it in half and wrapped it in tinfoil to finish it off in the oven at 200 degrees for another 4 hours. I had a nice little smoke ring. A half will make 6 or 7 pulled pork BBQ sandwiches. I have put the other smoked half in the freezer and will pull it out in a couple of weeks.

The dark green item next to the loin is a serrano pepper. I have a mild tomato based bbq sauce that I will add this pepper and blend it in. That should give the sauce a smoky heat.

Attachment: BBQ 4.jpg (Downloaded 16 times)

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Tony
NE ATL
'04 XLT regular cab 3.slo stepside
Semi retirement