This was actually the third batch I have smoked recently, but it has been a learning process and this batch was the best to date. I cut the loin in about 4 inch sections, then cut each section into 4 "fingers", wrap each in a slice of medium thick bacon, then slide them on a bamboo skewer and arrange them in the smoker. I smoked at 225°, then the last few minutes cranked the heat up to 275° to finish the bacon past the rubbery stage.
The first two batches I smoked in the stick burner and thought they were good, but could use some tweaking. I had used my rub ( modified from Jeff's base) and wrapped in thick cut bacon the first time. Good, but I had a hard time getting the bacon to cook the way I wanted. The next batch I used thin sliced bacon and found the fingers dried out a bit more than I liked. I also smoked some of this batch with my rub and some with my buddies rub who has a BBQ restaurant in Branson, MO. I put the rubs in a pan and rolled them in the rub to coat evenly, but found this was a bit heavy on the rub for our tastes.
This batch I used the medium thick bacon and just sprinkled the tops with my friends rub and think I have found the sweet spot for these treats! When I compared bites of the fingers with two rubs in the second batch, I found my rub was sweeter and did not have quite as much heat as my friends rub which has about the perfect balance. I like my (modified Jeff's) rub and will continue to use it on ribs and pork butts, but the small bites of the fingers benefit from less sweet and a tad more heat.
I took some very appetizing pics of the last batch complete with sizzling bacon, but somehow deleted them from my cell phone!:( I promise I will get some Q view on the next batch
The first two batches I smoked in the stick burner and thought they were good, but could use some tweaking. I had used my rub ( modified from Jeff's base) and wrapped in thick cut bacon the first time. Good, but I had a hard time getting the bacon to cook the way I wanted. The next batch I used thin sliced bacon and found the fingers dried out a bit more than I liked. I also smoked some of this batch with my rub and some with my buddies rub who has a BBQ restaurant in Branson, MO. I put the rubs in a pan and rolled them in the rub to coat evenly, but found this was a bit heavy on the rub for our tastes.
This batch I used the medium thick bacon and just sprinkled the tops with my friends rub and think I have found the sweet spot for these treats! When I compared bites of the fingers with two rubs in the second batch, I found my rub was sweeter and did not have quite as much heat as my friends rub which has about the perfect balance. I like my (modified Jeff's) rub and will continue to use it on ribs and pork butts, but the small bites of the fingers benefit from less sweet and a tad more heat.
I took some very appetizing pics of the last batch complete with sizzling bacon, but somehow deleted them from my cell phone!:( I promise I will get some Q view on the next batch
