Pork Loin Roast

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Originally Posted by Rodbender

Both sound tasty :D and skypilot that looks awesome

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Thanks, one was outstanding(the hotter one) the second was really good(sweeter one).
i smoked for 2 hours @ 200 F and turned the heat up after the smoke stage to 225-250 F to make the "bark" and render the fat(cook).

First time I haven't used my own rub.

If any are interested, Bulk Barn bulk spice rack, "Rib Rub"(hotter), I lost the other label but it's the more reddish paprika colored one with the brown sugar undertones.

lol. Had some for breakfast this morning along with scrambled eggs.

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Originally Posted by skypilot

Thanks, one was outstanding(the hotter one) the second was really good(sweeter one).
i smoked for 2 hours @ 200 F and turned the heat up after the smoke stage to 225-250 F to make the "bark" and render the fat(cook).

First time I haven't used my own rub.

If any are interested, Bulk Barn bulk spice rack, "Rib Rub"(hotter), I lost the other label but it's the more reddish paprika colored one with the brown sugar undertones.

lol. Had some for breakfast this morning along with scrambled eggs.

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Really Bulk Barn I know where my wife is heading :D

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Originally Posted by Rodbender

Really Bulk Barn I know where my wife is heading :D

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I will be back for more also. I have 4 -6 more shoulders in the freezer to smoke.

Much less of a hassle to buy it in bulk than making my own rub, and there were pounds and pounds of the different rubs, steak seasonings, etc.

Price is about equal to what I have to pay for individual packs of rub spices so it eliminates the mess of mixing and storage.

Thanks for the tip about the bulk barn. Bought a smoker this spring and love it. Now we have smoker Sundays and love it.

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