Rubbed The Pork Loin with Paul Prudhomme blackened seasoning and coarse black pepper. Set up the kettle using the snake method with briquettes, apple chunks and cherry chips.
When she hit 130 internal I basted her with some Sweet Baby Rays BBQ sauce.
145 internal and she got pulled off and rested for 10 minutes before thinly slicing it for sandwiches.
Topped with cole slaw and Franks hot sauce. So tender, juicy and flavorful!
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