I'm getting ready to put on a boneless loin or part of one. Do I turn it or do I just sit it on the fat side for the whole duration of the smoke?
I've been reading and the only thing I can find out is to smoke around 235 and until internal temp is 145-150.
I've been reading and the only thing I can find out is to smoke around 235 and until internal temp is 145-150.