I injected this Boneless Pork Butt with Apple Juice and my rub and a little Olive Oil.  If you want to not have to clean up injection ALL OVER the kitchen, just inject right through the packaging, then unwrap and rinse your meat.


I cut slits in her and pushed in a whole head of Garlic gloves all around.


I rubbed her down with my favorite rub.

I put her on the smoker at 250 and I am going to pull her off at 160 internal temp
I think that will be a good temp to slice her instead of pull her.

I pulled her off at 163.  Taking her in the house (for more pics) and to let her rest for at least 1/2 hour.

Here she is resting.  Check out that Bark!!!!!!!

Sliced her up.  Check out the Garlic slices in there.  Very moist and tender.  Ate half of her right then!

Steve Bennett's Pork Loin
from Daytona 500 '07 weekend.