Ok fellow smokers, this is what I gots,
I have a 2 1/2 lb wild boar pork loin that I am fixin to smoke. This unsavory fellow was eating all the Pinot Noir grapes and had to be fixed, so I am fixin him!
I am thinking about doing a St. Louis Style rub (24 hour application) with the Vinigar/bourbon mop and a St. Louis Style BBQ sause to finish. I am going to smoke over lump mesquete charcoal and use Pecan wood for smoke for about 3 hours I am thinking at 225 - 235.
I also have from this same grape eater some sausage that is un-cooked that I am thining I'll smoke for 45 min. Of course this meal will be searved with Piot Noir. LOL
HOWEVER, I wanted to consult the experts to see if they had any ideas that I should try out. Anyone have some ideas for me before I start the process?