Want to share this cook with you fella's. We had a big group for Mother's Day, so I needed something special. I bought a whole pork loin at RD. Cut it in half and brined overnight (apple juice, salt, italian seasoning, garlic, pepper). The next morning I butterflied and stuffed with cooked Jimmy Dean Hot sausage and apple slices sautee'd in brown sugar, cinnamon & butter. Rolled her up and wrapped in a bacon weave. Seasoned with Simply Marvelous rub.
I set up the snake (w/pecan chunks) in my 26er:
Cooked at about 280* for about 3 1/2 hours (pulled at 140* IT):
Sliced to enjoy:
This came out really good. The pork was juicy. It needed more flavor - maybe some kind of sauce/gravy would have helped - or maybe more seasoning. All-in-all, a fun cook. The snake method is my favorite - so easy. Thanks for looking! (sorry the pix are rotated wrong)