Cooking some loin backs for a friend, who loves "fall of the bone". (ugh) Times were 45 minutes, then a flip in the rack for another 45. Off the cooker, into the foil with honey, Brown Splenda, Parkay, and pineapple juice. Back on the cooker for thirty minutes, then out of the foil for another twenty. I let them cool, then seal with my Foodsaver for over night. My buddy takes them home and slathers his favorite bottle BBQ sauce, before chunking them on his gasser for a char. To each his own! He's happy!
Into the valley of fire rode the 26.
A little dark but tasty. Must have been that piece of barkless cherry wood I put on the bottom of the barrel. I believe I like peach wood better. I got some well seasoned locust wood. Any body ever tried that on pork? How about that, upper NY Staters?
