Greetings fellow smokers anbd Happy Labor day! The flag will be proudly flying today and the Weber smoker will be going. Two of my favorites today, pork loin and Jalapeno baked beans. Was going to try something different today and need some feedback. I would normally smoke both items on the top rack and bringing the pork loin to an internal temp of 142-145 and then wrap and rest for about an hour. The beans would stay on until I sliced the pork loin.
To try and kick up the flavor some, I was thinking about cooking the pork loin on the top rack and the beans below to catch the drippings. I did trim most of the fat cap but did leave a little bit for flavor. I injected with some apple sauce, apple juice and a bit of apple cider vinegar. So long as the beans are up to temp, will the drippinmgs pose any issue?
Happy Holiday from Buffalo New York,