We bought an entire pork loin for Saturday smoking. When you buy it in this quantity, the price is almost absurd.

Twenty-five pounds of meat for less than $60. “If I broke this apart for you,” the butcher said, “It would cost you three times as much.”

An hour of cutting gave us two whole deboned loins (I don’t know what you’d call that), two baby back ribs, and six ZipLock bags of soup bones and left-overs (only five shown below).

Saturday morning, I’m hoping to have a more successful smoking session than our first. While the end product was good, the smoke was too hot, producing less-than-perfect meat. Since I only have oak for smoking, and it burns really hot, I’ll be soaking some planks in water to add some smoke and to cool it down a bit.