I have always cooked pork tenderloin but have never tried a big ole loin. I was thinking about making a bacon weave and wrapping the loin and smoking in my drum. Any thoughts or ideas??
It will work, but I'd leave the bacon off. Otherwise the loin won't get any flavor or color. You want a little action on the outside. You can butterfly the loin, layer in some goodies and then roll it up if you want to elevate it a bit.
Forgive my ignorance but I am not at all sure how to butterfly a pork loin but I would love to learn. Maybe my terms are screwy but when I butterfly a chicken breast or something and stuff the inside and close it so it is pretty much a stuffed piece of meat. Are you saying to do that or slice it so that the round meat becomes a flat and roll it up with goodies inside similar to what a jelly roll looks like? I have did that with chicken by pounding it out flat and then rolling.
