I usually would like a bone in pork but for my pulled pork but sometimes i get a giant boneless tenderloin and then cut a couple small roasts off it and rest into chops. I seasoned it with simple SSPOG and tossed it in the cooker at 5:30 this morning. I like basting it now and then with my mixture of BBQ and Maple syrup through out the cook until I wrap but might not wrap with this new cooker. It seems to produce less smoke ( at times ive been accused of to much smoke with my stick burner) but still a great smoke ring so this might be a blessing in disguise.
Its been in now for almost 6 hours at around 200-222 and IT is at 150. Not as bark as I am used to with my stick burner and with the less smoke at this temp I wont wrap until later than usual and might not wrap at all lol we will see when/if some bark forms
Its been in now for almost 6 hours at around 200-222 and IT is at 150. Not as bark as I am used to with my stick burner and with the less smoke at this temp I wont wrap until later than usual and might not wrap at all lol we will see when/if some bark forms
