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From the weekend, nothing tonight exciting enough to post. Dry brined boneless pork loin for 48 hours then rubbed with a mixture of garlic powder, onion powder, black pepper and brown sugar. Smoked with cherry wood to 140 F internal. Those pans underneath are pinto beans with onion, garlic, jalapenos, bbq sauce, mustard, brown sugar, Worcester-sheester-shooster-shyster-shire sauce, salt and pepper. They went in about an hour before the pork and are placed to catch any pork juice and fat that escapes. Finished the meal out with potato salad and homemade bread. Just basic white bread per request of the young'un.



   

Edit: two roasts, 2 pans of beans and 2 loaves of bread because I sent 1 of each and some potato salad to older young'un and family.