Pork Loin Roast

[skypilot]

Both sound tasty and skypilot that looks awesome

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.

[Rodbender]

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.

Really Bulk Barn I know where my wife is heading

[skypilot]

Really Bulk Barn I know where my wife is heading

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.

[Camoman]

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

Sent from my Nexus 5 using Tapatalk