First off, this isn't National Grilling Day. Take the time to pay respect to our fallen heroes who gave the ultimate sacrifice!
I've got a 24 hour wet brined 5 lb pork loin on the kettle. Brining, whether it be wet or dry, is the way to go with chicken or pork. Got a couple apple wood chunks releasing the smoky goodness over a Kinders bourbon peach rubbed hunk o' meat. About 2 hours to get to the sweet spot of 140-145 degrees. It's gonna be good eating around the house tonight. May your smoke be light and your grill temp dialed in.
I've got a 24 hour wet brined 5 lb pork loin on the kettle. Brining, whether it be wet or dry, is the way to go with chicken or pork. Got a couple apple wood chunks releasing the smoky goodness over a Kinders bourbon peach rubbed hunk o' meat. About 2 hours to get to the sweet spot of 140-145 degrees. It's gonna be good eating around the house tonight. May your smoke be light and your grill temp dialed in.