Michael Symon’s Pork Loin How-To | BBQ USA | Food Network

According to , 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 Loin How-To|BARBEQUE U.S.A.|Food Network

Michael Symon's Pork Loin How-To | USA | Food Network

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About the Author: Yvette Cook


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  4. The pork loin is not the most challenging thing lol. Get a thermometer into it and monitor and pull off when medium. Done

  5. 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.

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