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Should I flip a pork loin?

post #1 of 5
Thread Starter 
Hello all. So I've been cooking on the wsm and so far have done rib steaks, ribs, pork butt, pork loins, and chicken.

One thing I noticed was that the meat looks more cooked where it's touching the grates and not the top side. I've always checked internal temps but am I supposed to flip a pork loin, chicken breast, or roast? Can the meat be done in the middle but not on the top surface? Does it cook more evenly?

Thanks!!!
post #2 of 5
It's not required but if you want it to look the same then go ahead.

If you are cooking to the proper internal
Temp the meat should be probed in the middle of the thickest part and it will be done.
post #3 of 5
Thread Starter 
As I get better i should be adding some pics
post #4 of 5

Depending on your smoker, that can happen. On an Offset or Electric, it's not a problem but a Vertical with a higher heat source like a WSM or EDC you may notice a slightly more cook bottom. There is no reason Not to turn meat if you wish to...JJ

post #5 of 5

Lately I've been smoking everything in a pan except ribs. I think the pan protects the bottom better & also makes for juicier meat.

 

Al

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