Hi All,
Smoking again this weekend and am after some tips for tenderloin. Any idea on approx cooking times? Without a meat thermometer so am gonna have to go on cooking times and cross my fingers. Do I need to wrap it in foil after a certain period or just the whole time without it? Also with a 2.5kg bit of shoulder of pork bone in approx how long do people think I should leave it unwrapped for before putting it into foil? Will try and remember to take pics this time and post them.
Thanks in advance
Bigeater
Smoking again this weekend and am after some tips for tenderloin. Any idea on approx cooking times? Without a meat thermometer so am gonna have to go on cooking times and cross my fingers. Do I need to wrap it in foil after a certain period or just the whole time without it? Also with a 2.5kg bit of shoulder of pork bone in approx how long do people think I should leave it unwrapped for before putting it into foil? Will try and remember to take pics this time and post them.
Thanks in advance
Bigeater