Rub it with yellow mustard. Yeah, just plain ol yellow mustard and then season liberally with your rub of choice. Spritz every hour or so with an acid based liquid. Wrap it in pink butcher paper at 160ish, smoke it to 205, pull it off, let it rest for 30 minutes, easily twist that bone out, shred and sauce it, serve it up with pickles and onions and then bask in the oooo's, ahhhh's & accolades of your assembled well fed guests.
Thank you. The hardest part is going to get that cheap smoker to get a slab of meat to 205. I dug out and used an old 5v USB desk fan and a USB power bank to help get the loin up to temp.
Passing the The Stall can be accomplished with steady temp and the patience of a saint. Once the meat temp bust through to the other side of shred, it's an occasion for praise and wonder. Love the USB fan! BBQ tinkering methodologies 101.
famous daves dry rub it, smoke it for 3 hrs with apple or cherry wood, finish it in the crock pot 6 - 8 hrs. Larger meat chunks like this, I usually smoke then finish in the oven or crock pot. Also depends on the season- smoking with snow on the ground is always finished inside, but smoking in the summer, many things can be fully cooked just in the smoker. At least thats my experience.
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