by Dan "Dief" Diefenderfer
NOW THAT’S A MOUTHFUL!!! And what a good one!!!
This dish is very cool. Especially when you take it off the pit and cut it, your guests will be pleasantly pleased.
You start with a 8 to 10 pound pork loin. Leave about 6 inches at the top and then cut three evenly cut legs.
After you cut the pork, rub every inch of the meat, including front and back, of three legs. (I used a McCormick rub, but you can use your favorite rub).
Cover the pork in barbecue sauce. I use Sweet Baby Ray’s Sweet and Spicy Sauce, you can use your favorite.
Now inject your favorite injectable marinade.
Then, just like you would braid hair take the three strands and braid them, use a large toothpick to hold it together at the end.
Place on the smoker and smoke to 150° for 10 minutes. Before it is done, baste with the sauce again, and let it cook until there is a nice glaze on the pork.
Slice and serve with your favorite condiments!!!
Bon Appètit, Chef Dief
