I"m going to the smoker tomorrow (Sunday, July 19) so there's some time to pitch in.
I'm going to do something for my first time.
I was watching BBQ Pittmasters on TV and watched the finished boxes.
It occurred to me to try and slice the meat before it's smoked.
I'll be doing Pork Loin.
2 inches thick.
I'll put the Rub on tonight (10pm) and fire up around Noon tomorrow.
I'll be cooking in a Nordic Ware Cake Pan (similar to this one if the link works)
http://lgcdn.everythingkitchens.com...20-nordic-bakeware-covered-cake-pan-popup.jpg
That's to replace the handling of foil.
Onto the question.
I"m concerned about drying out the meat using the 2-2-1.
Normally I would do this kind of thing in the oven with 3 hours covered (stewing) and then uncovered 30 minutes to an hour.
It's the first 2 hours that have me going.
Do I need to separate the pork slices with toothpicks (or however I can)
Foil separate?
Just fan them over like crowded dominoes?
The goal is to get it a full smoke ring on each slice.
But Pork can dry from succulent to "that's gonna need a lot of sauce" in such short time.
Really not sure what to do with this project of smoking sliced Pork.
I'm going to do something for my first time.
I was watching BBQ Pittmasters on TV and watched the finished boxes.
It occurred to me to try and slice the meat before it's smoked.
I'll be doing Pork Loin.
2 inches thick.
I'll put the Rub on tonight (10pm) and fire up around Noon tomorrow.
I'll be cooking in a Nordic Ware Cake Pan (similar to this one if the link works)
http://lgcdn.everythingkitchens.com...20-nordic-bakeware-covered-cake-pan-popup.jpg
That's to replace the handling of foil.
Onto the question.
I"m concerned about drying out the meat using the 2-2-1.
Normally I would do this kind of thing in the oven with 3 hours covered (stewing) and then uncovered 30 minutes to an hour.
It's the first 2 hours that have me going.
Do I need to separate the pork slices with toothpicks (or however I can)
Foil separate?
Just fan them over like crowded dominoes?
The goal is to get it a full smoke ring on each slice.
But Pork can dry from succulent to "that's gonna need a lot of sauce" in such short time.
Really not sure what to do with this project of smoking sliced Pork.
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