Did my first try at smoking a pork loin using the glaze posted by Wing Commander, and following his cooking profile. I used a Old Country Pecos Pit I bought several months ago. We did do a few things different from Wing Commander's post - used a commercial apple rub, and I got a little antsy after two hours of cooking thinking that the loin might dry out, so I did wrap them in foil for the last 20 minutes and left them in the foil to rest after taking them out of the pit.
The results were great! The loins was moist and tender and had a very nice smoke ring. The glaze was also drizzled onto the sliced loin as well. I have another recipe to add to my growing list.
Merry Christmas to All, and a special Hi to Tommy! I really enjoyed meeting you this past summer.
Bob
