Master of the Pit
- Joined Jun 7, 2006
This weekend took a whole pork loin and cut in thirds. Butterflied one and put garlic and hot peppers in the middle then marinated it in picante sauce. Put it in the smoker and WOW! The flavor of that bark was awesome! Meat was tender ( a little over done, mistake on our part) but it was great! Ten or fifteen more minutes would have rendered it dry, so we got it off just in time, but the flavor! Will definitely do this again. I'd like to try and maybe take the picante sauce and drain it or puree it until really smooth and inject it to see how this would turn out...