We get heritage pork here, it’s a bit darker and more marbled than the pork we used to buy in NJ.
The loins came out perfect, nice and moist, aMd very flavorful!
I think I like that rub I showed a few posts back better than anything else I’ve made or bought. Just the right amount of spice.
Like brisket, I let the loins rest, wrapped in foil and a towel, sitting in an empty cooler. They sat for about 2 hours. This is key for retaining moisture.
Brisket is at 170°, sitting at the stall. I’m not going to Texas crutch this one, I’m going to let it work through it all on its own.
Has anyone any news on buying ammunition since the new package of laws were signed by Murphy? I use a lot from online purchases that used to require just the FID sent with an order. Are local dealers changing the routine yet?