benderstxbbq936
1326
30
6
Nov 14, 2017 2:18 PM
benderstxbbq936
1326
30
6
YourMomJokes
it may be the lighting, but that doesnt look right.
PolishAsparagus
No recipe no upvote. Get with the times Jones!
Whwat
If thats pork, you gunna get that disease
macabree11
Tryptomoniasis isn't really a threat anymore. Medium cooked pork is delicious and safe
Whwat
looks pretty rare to me.
Kimberoo
We seriously need a recipe bro.
benderstxbbq936
Up
Kimberoo
Thank you
benderstxbbq936
Brine a pork loin 3 days in brown sugar and salt, remove and pat dry, rub with Dijon, thyme, rosemary, garlic, shallot, red pepper.
benderstxbbq936
Season meat side of skin on belly with salt and pepper, rub skin with oil and season heavily with salt, wrap around loin, refrigerate uncove
benderstxbbq936
Start fire, I used post oak on an offset 500 gallon, brought temp up to 500 and put the pork right by the box for 30 minutes and turned it
benderstxbbq936
Cook another 30 minutes make sure all skin is crisp and drop temp to 275 slowly. Pull when it felt done, i dont own a thermometer.
benderstxbbq936
Belly was crisp and perfectly rendered while the loin was just right. I think allowing the temp to drop keeps it from hammering the loin.
PolishAsparagus
Look at all those delicious upvotes!