According to Michael, pork loin "is the most-challenging thing to do in a smoker." But don't fret, he has pointers to assist you get it best each time!
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Michael Symon's Pork Loin How-To|BARBEQUE U.S.A.|Food Network
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That looks amazingly good.
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The pork loin is not the most challenging thing lol. Get a thermometer into it and monitor and pull off when medium. Done
Chef wow I love that smoker
Bro what about the injected one. How does that taste?
Nice 👍
No recipes, no ratios, no binder for the rub. You obviously already had other pork loins ready as the sun is about the same between all the shots. This guy is an absolute joke.