So the pork had a very strong smoke flavor. Over powered the spices. Do you guys ever wrap the pork to prevent that?
What kind of wood?
The first racks of ribs I ever cooked were rendered inedible by my overuse of hickory.
So the pork had a very strong smoke flavor. Over powered the spices. Do you guys ever wrap the pork to prevent that?
What kind of wood?
The first racks of ribs I ever cooked were rendered inedible by my overuse of hickory.
Christmas Eve pork tenderloin....4.6 lbs tenderloin, 1 lb of bacon....Indirect heat, western hickory chunks...Olive oil, Rudy's, Sweet Heat, and Lawrey's salt....
It was good...May be my best...Loving the PK 360 grill.....
That may be the secret to not have overly smoky pork loin. Wrap it in bacon! Do you have a recipe link?