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 appreciated....feedback please. I will incude some pron of the cook. Thanks in advance Brethren!
WSM 18.5/Weber Kettle 22.5/Maverick ET-732/ Flyer Orange Thermapen/iProvokeSmoke
Last edited by str8upcop04; 03-19-2013 at 12:07 PM..