I'm doing this recipe again for an upcoming high heat pork shoulder: https://www.google.com/url?sa=t&sour...CCVX1Eupz1kWVQ
It calls for a pound if bacon. The last time I did this in my wsm under some ribs. The only negative comment I got was that the beans were a little too 'smokey'. I think the bacon coupled with hickory and ribs was too much for some folks.
This time in using cherry. But I'm concerned that doing this under a pork shoulder might be too much for my family. Should I do maybe a half pound of bacon? Maye skip the smoker all together with the beans? Cover the beans?
What say the brethren?