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