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Thank You Sir :cool:

I just posted the recipe...this is real good..skin aint crispy but is not rubbery either.

Used 2 hunks of sugar maple and went for two hours in the tex at 240 and then 30 minutes in the oven at...

and I quote:

Hi Scott,

In my search for stupid simple, ridiculously good recipes using Miners Mix
rubs I stumbled on something that you should try.

This sounds all wrong, but it really...

Welcome aboard and enjoy your new Tex!!

http://i1213.photobucket.com/albums/cc469/s1cott11/haha.gif

I used to always foil when using my off-set..but with the Tex, I don't foil anymore. I get the bark and moist tender meat without the "Texas Crutch".......

The brown sugar is separate. I have done this recipe a bunch of times and I just use my favorite pork rub (at the time) and then I wrap up the loin and pack the brown sugar on it and then wrap it!!...

They cooked up pretty fast. They were done in just over 2 hours...about 1.5 hours before supper so I set the Tex to 150 and just let em sit in there for an hour. Then I removed em and put them in HD...

I aint too good with computers but here is what I do: I use photobucket and I resize them to 800 x 600. Then I come over here and type in what I want to say then I go back to photobucket and I hold...

mmm mmm good....moist and tender!!

Rubbed down some pork steaks with Witts BBQ Rub last night and let em get happy overnight.
In the Tex 1460 set at 225 with a hunk of hickory-Black Cherry-Apple............

810

The trick to the recipe is after it is seasoned and wrapped in bacon...then you apply the dark brown sugar on heavy!! Wrap her up tight to get happy overnight and don't unwrap it until you put it in...

Gotcha covered!! Check out the Banned KCBS Tenderloin recipe I posted in the recipes section.

This is from Chris Marks of the legendary Three Little Pigs cooking team;

This is from Chris Marks of the Three Little Pigs cooking team:

Here is the reason why KCBS changed the rules in 94 to...

Heck, these days..it is nice too have any kind of job!!

and it is nice to know you as well SmokeRing!!

Whoa!! Great looking color on those yard-birds!!!! Bet they were tasty on a plate!!

I am a Quality Engineer for a MFG that makes line support clamps and discreet cable/harness assemblys...don't be to impressed with the job title......basically a inspector that wears many hats these...

It is kinda rough coming from an off-set......I must've looked like a crazy lumberjack out back...chopping up wood and warming it and tossing 1.5 foot logs in the fire-box...........

........now...

"If you don't like Bacon...you are wrong" :cool:

Yup nice!!

I received the spray way last night and it works real nice. Gonna try the soap and water...that is a heck of alot cheaper!

This other forum I am on, we have a member whose slogan is "My failures become soft tacos"...someone asked him if he messed up on his cook did he just chop it up and make tacos out of them? "Nope"...

I did the cook last weekend Mr-Q and the broils stalled at 147 internal and they came out pretty good...glad they stalled and I didn't take em to 200....got some pics in the photo thread for ya to...

I think the biggest mistake that can be made with this type of smoker is over-smoking...it takes just a little wood and I start off with a small amount and decide when I am eating to add more or less...

Glad to hear your cook came out good!! I tried sprinkling a little cornstarch on my wings this weekend and it made the skin very edible!! Next time you season up some chicken, sprinkle some...