I am prepping my pig to go on the smoker soon. I think I may have cut it wrong.
I cut it down the middle on both sides because it was easier for me. Is there a wrong way? I am thinking the tenderloins will be too exposed and dry out. Therefore, I plan to stuff them with Italian sausage and or bacon. What do you guys think? Thanks!
MR. DEVILLE - Offset Smoker "Beast", 22.5" Weber Kettle,Thermapen