Quote:
Originally Posted by gblowfish
I smoke the smaller pork loins all the time. The meat tastes like BBQ ribs, only no bones! And the left overs go great in beans. You can shred them up in a food processor, put them in beans and tastiness occurs....
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Loin or tenderloin? There's a difference, which is made even more confusing by the fact that breaded "tenderloin" sandwiches are cut from the loin, not the tenderloin.
I'm talking about the big 8-10 pound whole loin. Never smoked one before, not sure how it will come out. Doubt it will pull, but I think if I foil it early enough it will slice and stay moist.