So the store had those Farmland Pork Loin Rib End Roast buy one get one
So I decided to try and smoke two
One I stuffed with jalapenos and raspberry the other with just raspberry (girlfriend doesn't like the spice)
Right now they are soaking in a marinade of italian dressing, apple juice, brown sugar, suppose to be sprite but I forgot to pick some up so cherry coke brown sugar and salt pepper.
I made a glaze using
4 tbn butter
3 tsp chipolte chili powder
4 tbn apple cider vinegar
5 tbn raspberry preserves
1 tsp mince garlic
and I threw in the rest of whatever raspberries I had left that I thawed out. ( need to get rid of them still have a couple big bags frozen left from the grandparents farm)
I premade the glaze and have it sitting in the fridge right now.
I plan on smoking them at 220 until IT reaches around 145 then pulling them foil and let sit for 30-45 mins
Question Is
1.Should I toss some kind of dry run on before I smoke if so what would you use
2.Smoke them as is after I pat dry them out of marinade
3.Don't dry them and put in smoker straight from marinade.
4. Put some glaze on before they are done in the smoker (halfway through I am thinking)
5. Put glaze on right away and smoke
Any input would be great. I am going to smoke them today at about 1-2pm will post pictures when I do.
So I decided to try and smoke two
One I stuffed with jalapenos and raspberry the other with just raspberry (girlfriend doesn't like the spice)
Right now they are soaking in a marinade of italian dressing, apple juice, brown sugar, suppose to be sprite but I forgot to pick some up so cherry coke brown sugar and salt pepper.
I made a glaze using
4 tbn butter
3 tsp chipolte chili powder
4 tbn apple cider vinegar
5 tbn raspberry preserves
1 tsp mince garlic
and I threw in the rest of whatever raspberries I had left that I thawed out. ( need to get rid of them still have a couple big bags frozen left from the grandparents farm)
I premade the glaze and have it sitting in the fridge right now.
I plan on smoking them at 220 until IT reaches around 145 then pulling them foil and let sit for 30-45 mins
Question Is
1.Should I toss some kind of dry run on before I smoke if so what would you use
2.Smoke them as is after I pat dry them out of marinade
3.Don't dry them and put in smoker straight from marinade.
4. Put some glaze on before they are done in the smoker (halfway through I am thinking)
5. Put glaze on right away and smoke
Any input would be great. I am going to smoke them today at about 1-2pm will post pictures when I do.
