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)
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)
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.
Edited by KC Dave - 7/18/15 at 8:21pm