just a few thoughts in general. this piece has a tendency to dry out . in the usa you can now cook pork to medium rare heat but just try to sell it!!! what i have been experimenting with is heavy smoke and medium rare temp range. so far it seems to be working ok just haven't hit the sweet spot yet for me. the other thing we are working on is to cube it about 2" and skewer it. using dry rub on those but again haven't hit the sweet spot. from what i have seen doing it that way is chicken wings take longer to cook or the pork will get way tuff. what i am doing this friday is taking a boneless pork loin and smoking it to rare (heavy smoke) and then wrapping it in plastic film and aluminum foil to make a steam chamber and then taking that to about 185 degrees. i wont pull it but will thin slice it. again using dry rub overnite.
the reason i have boneless pork loin is that i hit one heck of a buy on whole pork loins and since i like to fabricate meat cuts i got two cases and fabbed out the ribs and got left with a whole lot of boneless loin. i know i can hit the sweet spot where i am happy and it is making a nice experiment although my wife is going nuts since i divide my potential food costs down the 5th decimal place. man i got to get a life but this is how i am killing time until my 2 cookshacks and the trailer are ready
![Eeker](/static/images/graemlins/icon_eek.gif)
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sorry it was so long a response but i didnt want to leave anything out
hope it helped.
jack
2 Greyhounds....SMOKIN!!!!