Fire up the smoker!

There's just something about a pork loin with a good dry rub that begs for the smoker. 


So naturally, I had to answer that calling...

and fire up the smoker.

I put the loin on the smoker around noon.

Made sure it stayed no hotter than 300*.

Pulled it off the smoker at about 5:30 p.m. and threw it on the grill to get the fatty side a little crispy.

Then, with an internal temp of 170*, we sliced that puppy up and enjoyed a fantastic summer meal.

Our smoker: Best. Investment. Ever.




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