So I just found out my guests this weekend are having Roasted Chicken tonight. So I need to switch up from the Smoked chickens I was gonna do.
I've done a Pork Loin before and it was great. Then the thought of adding Bacon on top... cuz... bacon.... was a good idea. But I don't want it to burn in the smoker.
I have a feeling I'd be fine since smoking at 230 is a slow cook for bacon. Anyone ever try this? Should I add the bacon halfway through to avoid any burn?