- Messages
- 68
- Grill(s) owned
- Bull
Try the new technique today which I think worked pretty well. I added the second shelf inside the bull and also put an upside down searing plate on top. I seasoned the pork with Rossarooski's rib rub and wrapped it in thin bacon with a little more seasoning on top. Took a little of ultimate blend pellets in my smoke tube lit it and got it smoking with the meat inside for 15 minutes then fired it up to 350 degrees. The bacon looks like it crisped up quite well and yes I did use the mat on top of the grill grate. Looking forward to tasting this and getting the wife's approval ?