Started out by setting a loin in Mad Hunky Pork Brine for quite a few hours.
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Pork loin on the rotisserie smoking in red oak after it was then seasoned with Tatonka Dust.
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When the loin hit the 150º area pulled it and wrapped in foil to reat.
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While the pork loin was resting took the rotisserie ring of the Weber kettle and added brussel sprouts seasoned with Desert Gold, minced garlic and a little butter in the pan and some garlic toast on the grill.
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Pork loin getting sliced.
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Pork loin, garlic toast, rice and brussel sprouts. The pork loin was very moist a flavorful!
Thanks for looking!