Internally Self-Basting Pork Loin
Cooked a pork loin the other night…
Little center cut pork loin with a nice sear on high heat. Moved it to indirect with some guava wood. Nice and slow until internal reached 155 degrees. 
Some nice little guava smoke on the kettle 
Used Wolfe Original Rub and then when it reached 135 degrees started glazing with a new sauce I picked up.
Glazed and almost ready…
Check out the close-up. Bits of chipotle and bacon. What better to go on a pork loin?
Now for the internally self basting part. Stuffed the pork loin with a couple of mild italian sausage. Man, did that make for a juicy and flavorful bite of pork… 
Dang this was good…
Wow, that looks really. Good I need to try this one.