About a 3 lb Pork Loin Roast "end cut" that had a bone in it. Pro 22 Smoke setting for 3 hours after rubbing it with olive oil, then fajita seasoning. Mixed a beer and fajita seasoning, poured over into foil pan with foil lid 3 hours on 225 to 185 near bone. Rested 1 hour. Cut up into slices and chunks and left in beer mixture. Served on soft tacos with rice, beans, salsa. Excellente.
by kcs777
11 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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Half the people commenting on here don’t even have smokers. Welcome to reddit lol
Why’d they say not to smoke it?
Que bueno for you amigo
You lost me at the second pic with a fajita seasoning packet..
Going on the record that I was on the supportive side, trying to come up with a creative way to do it. Congrats! Looks awesome. The beer was a smart move.
It sounds like you did what the “haters” told you because what you ended up doing is not what you said you wanted to do in the origin post.
Fuck that. I smoke everything. Pepper, French toast, lasagna, bacon, pizza. You name it, it’s been on the smoker.
I’m sure it was delicious but wrapping in foil for the whole cook makes smoking it pointless, and that is an undeniable fact. If it’s wrapped in foil it cannot take on smoke flavor, period end of story. You would’ve got the EXACT same results in an oven.
Looks like you let the haters live rent free in your head.
Those tortillas are raw – you gotta toast em up