Stuffed pork loin roast from Meathead: The Science of Great Barbecue and Grilling (page 216) by Meathead Goldwyn and Greg Blonder

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Notes about this recipe

  • HalfSmoke on April 16, 2017

    Fantastic main course for a crowd. We made this with a cornbread, leak, and apple stuffing, adding dried cranberries soaked in rum. The Simon & Garfunkle rub was excellent. Smoked lightly with cherry wood for two hours, then sliced on an Adam Perry Lang inspired board sauce of chopped fresh parsley, sage, thyme, and good olive oil. Highly recommended. A true crowd pleaser.

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