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.
(post is archived)