Happy 4th everyone

Thanks Jim, I smoked a 10 lb pork loin this morning for lunch. Then made my first batch of smoked baked beans, they were a big hit. Recipe called for bacon and along with that I added some pulled pork from the last pork shoulder I did, smoked them for about 2 1/2 hours at 325 degrees with a few ounces of hickory. Turned out great. I am really glad I did the bypass and permanent mount probe, temps were holding within 3 degrees, usually right on during both smokes.
 
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