Boston Butt on the smoker

I am trying to get more into the "smoking" side of grilling.  I know, I know....some only consider "smoking" meat the true grilling.  Whatever.  However, it takes lots of patience, and I love a good piece of smoked meat.  But I also like high heat grilling as well.  Anyway, I grilled a 5 lb Boston Butt today.  It probably cooked on a low, low heat for 7 1/2 to 8 hours.  It is literally falling off the bone.  I'll try and post a pic later of the butt. 

I used Adam's Rib Rubb as my dry rubb.  I also added some garlic powder, as well as rubbing it with EVOO before applying the rub.  I used some cherry wood to add a little flavor. 

Pork Loin on the Weber

I grilled a Pork Loin on my Weber grill about a week ago.  I'm not much of a "slow cooker", although I'd like to do that more often.  Anyway,  I won't go through the whole recipe, b/c honestly is was just a bunch of stuff I mixed together for a rub and little marinade. 

The key ingredient, though, was bacon.  Yes bacon.  I covered the the whole pork loin with strips of bacon.  It gave it an excellent flavor after I pulled it off the grill.  It also enabled it to keep the meat moist during cooking.