The Pig's Blanket
Full Fledged Farker
I have read that not overcooking is most important. I will cook to internal temp of 140. My questions are
1) the fat, leave it alone or cut it off?
2) seasoning... I love mccormick montreal steak seasoning. Think it will be good on a loin though? If not what do you think?
3) im going to cook on "smoke" (180) for 2 hours then kick it up to 250. How long do you think it will take to cook? 4 hours?
4)Im also thinking some Bacon on top? Whatcha think?
5) Inject?
1) the fat, leave it alone or cut it off?
2) seasoning... I love mccormick montreal steak seasoning. Think it will be good on a loin though? If not what do you think?
3) im going to cook on "smoke" (180) for 2 hours then kick it up to 250. How long do you think it will take to cook? 4 hours?
4)Im also thinking some Bacon on top? Whatcha think?
5) Inject?
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