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Old 03-19-2013, 11:26 AM   #1
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Join Date: 07-05-12
Location: Harrisburg, Pennsylvania
Question Bacon Wrapped Pork Loin

I would love to do a bacon wrapped/weaved pork loin this weekend, I'm thinking smoker temp around 225F, apple wood, pull at an internal of 140F, not sure if I should foil afterwards, doesn't make sense due to the fact of the bacon crispness would suffer? Any suggestions, tips, & tricks would be very please. I will incude some pron of the cook. Thanks in advance Brethren!
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Last edited by str8upcop04; 03-19-2013 at 12:07 PM..
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