Pit Boss December Smoked Pork Loin I took a Pork Loin I had Marinaded over night in Garlic and Butter Brine. I put a nice coat of our Award Winning Pork Rub on it and into the trusty Char-Broil Double Chef Smoker. It was ready when I had a nice 170 degrees internal temp. Give it a try folks! Yumm!
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