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Pan or no pan

post #1 of 4
Thread Starter 
Smoking a porkloin roast on friday. Should I put it in a pan or right on the rack? Also, thought about injecting it with apple juice. Has any one tried this, if so, how did it turn out?
post #2 of 4
Right on rack. Injecting is good. Or a brine...
post #3 of 4
I injected the last one i did, used apple juice with a little soy sauce and garlic. Covered the the top with a unsweetened applesauce and soy sauce mixture with about thirty minutes to go. It was great. Whole family loved it.
forgot, I did it right on the rack.
post #4 of 4
On the rack..inject if ya like. I have taken to stuffing them, and making sure there's some fat in the stuffing. Cheese...bacon...whatever.
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