I just do a dry rub on my pulled pork. Probably why the loins came out so dang dry. Normally grab a shoulder cut.
Scrounging Firewood (and other stuff)
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I do rub and seer in the Dutch oven then slow cook. Butt...I use butt or shoulder
And...at least a 1/2 bottle of wine or 2 cans/bottles o beer
We’re staying on Lake Seneca, Ny. Only 11.000 feet across. Unable to see across because of the smoke.
Time and laziness dictate how I cook it. If I have time to babysit the smoker (it's terrible, I should really throw it out and buy a decent one.) I'll cook it in there, if I have a bit of time, it will go on the grill with a chip basket to get some smoke flavor, then the crock pot. If I'm being a real bum then it's right into the crock pot. Always turns out nice and moist thay way. Normally it's a shoulder cut, the loin was win by my dad at a block shoot. He didn't know what to do with it so I offered to BBQ it.. yep, never again.I do rub and seer in the Dutch oven then slow cook. Butt...I use butt or shoulder
And...at least a 1/2 bottle of wine or 2 cans/bottles o beer
xraydaniel
Addicted to ArboristSite
xraydaniel
Addicted to ArboristSite
Had one of those as an 80’s kid. It was yellow and black.
xraydaniel
Addicted to ArboristSite
Another return saw with return bar saved. Farmmac F660BV.
Had to replace the carb access panel, saw dogs, sprocket cover, handlebar, tank guard, oil the foam filter, grease the bearings, and tune. Setup with full skip on a 25” bar.
Had to replace the carb access panel, saw dogs, sprocket cover, handlebar, tank guard, oil the foam filter, grease the bearings, and tune. Setup with full skip on a 25” bar.
If we have a busy schedule, we'll throw a loin in the crockpot on low all day so before dinner time you can just pull it and add sauce. You can cook it with apple juice, other liquids, and any seasoning for flavor but it's usually plenty moist. BBQ snobs may not like it but it's a darn good substitute in my book. I may try the faux smoke on the grill just for fun next time.
Gonna need some sort of moisture to make that work as the loin is just too lean without it.
working today on next years wood bucking up a few gum logs the easy part,, splitting & stacking it later the harder part..
grogetr sawguy
ArboristSite Member
Yep that would be a little tough on the wing
So true and the fact that they actually need a brain that can think in order to have common sense.
He got his gears shifted.
Yes, by itself it would be dry and you'd need at least one beer to choke down a sandwich.
. I mix sauce in and it moistens it nicely. This is going to my wife's work for a retirement party. I'm doing another one this morning, the crock pot is the one loin model! 
. You can taste the smoke flavor in the meat so for me, it's a great alternative to babysitting a smoker all day. Not trying to compete with real bbq. Can't bring myself to get one of those pellet grills just yet so for really BBQ I'll use the one I built. For grilling, I'll use the propane Weber my kids bought us for mother's/father's day.
Apple wood chips are smoking nicely. After searing, I turn the heat off under the meat and just leave the smoke burner on.
The next year she'll be jumping into the first Pantera she sees... this as he has an old car and not a new sexy Italian one.
So is there a Titanic exploration trip in your future?
The white one looks ready. Appears to have it's corks on....
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