Mike Beaton
Well-known member
- Messages
- 48
Using a 700 Bull to cook portions of a pork loin. Each portions has a different marinade.
I place each portion in a foil pan (3 pans) and set temp on Bull to 180 for 1 to 1 1/2 hours to get good smoke ring. Then wrap each pan with foil and cook at 325 until done.
Problem is every piece of pork is dry and tough.
How to correct this for a tender piece of meat? Smoke ring is great and flavor is very good, just tough and dry.
I place each portion in a foil pan (3 pans) and set temp on Bull to 180 for 1 to 1 1/2 hours to get good smoke ring. Then wrap each pan with foil and cook at 325 until done.
Problem is every piece of pork is dry and tough.
How to correct this for a tender piece of meat? Smoke ring is great and flavor is very good, just tough and dry.