Finally getting around to posting pictures for this cook. It turned out really good and the wife liked it. Unfortunately for me, while it tasted great, I was miserable for a day after eating it. Had my gallbladder removed last year, and I guess it was just too fatty for my body to process. The wife is enjoying the leftovers and slightly rubbing it in how good they taste. On to the pics...
Smoking these with the WSCG and the SnS with the Drip N Griddle, and I know that with those, sometimes the bottom of the meats don't get cooked as well and require flipping. Since I didn't want to mess with that, I just needed to elevate the rack some. I need to save off some small cans for this purpose in the future, but until then, I just made a 6' aluminum foil snake.
Someone above mentioned using skewers. I didn't plan on it, but they were all wobbly and decided that was a great idea. A little over 50 cubes of deliciousness on the skewers and on a rack for easy transportation.
On to the WSCG running in the low 200* range with a little cherry.
Into a pan after a couple hour smoke bath.
Added a little more Satay marinade, stirred, and covered in foil.
Nice tacky, savory, and spicy bites of pork goodness.
Served with rice and cucumber kimchi.
I'd make them again, but it would be for an appetizer where I only eat a couple, not as a main protein.