I want to smoke a whole backstrap but don't want it to be dry.
I was thinking of wrapping the whole thing in bacon and smoking it much like a Boston but. Do you think if I smoke it to 190-200 it Will be fall apart like the pork or will it dry out?
also should I put the rub on the meat or the bacon or both?
I was thinking of wrapping the whole thing in bacon and smoking it much like a Boston but. Do you think if I smoke it to 190-200 it Will be fall apart like the pork or will it dry out?
also should I put the rub on the meat or the bacon or both?