Going to make a couple swineapples, first, will be pre-smoking 2 small loins with my rub and 1 tenderloin with butter/Italian herbs and spog, then skin outside of 2 pineapples, hollow out and bacon wrap, stuff with loin in 1, and tenderloin in other and back on the smoker till bacon and pineapple is all done .... will pre-smoke all meat to 145 internal so a safety margin is followed ... in 1 I may brush inside of pineapple with some sweet baby ray's . and was thinking of trying 1 and sprinkle a little brown sugar to outside of pineapple before bacon wrapping it ...
Will run thermometers in em and maybe see an increase of internal to 150 or so ..cause I will let meat cool some first before stuffing in the pineapples ....
I will get this all started around noon or so tomorrow , have meat in fridge with rubs on it, gonna put on reverse low and hickory for fire ...pics tomorrow
Here is hoe Jeff did it ... http://www.smoking-meat.com/may-26-2016-the-amazing-smoked-swineapple
Will run thermometers in em and maybe see an increase of internal to 150 or so ..cause I will let meat cool some first before stuffing in the pineapples ....
I will get this all started around noon or so tomorrow , have meat in fridge with rubs on it, gonna put on reverse low and hickory for fire ...pics tomorrow
Here is hoe Jeff did it ... http://www.smoking-meat.com/may-26-2016-the-amazing-smoked-swineapple
Last edited: