Silver Rhino
New member
Yesterday I used my Pit Boss 820 for the first time.....results were actually very good except for the bark. Here is what I put on and how:
4.25 # pork loin & 2 # beef tri tip
temperature set at ..... 200 F P6
Outdoor temp ...... 50 F
Cooked the beef to 160 and then wrapped in foil and cooked to 190 ..... removed from smoker and placed in oven for 90 minutes.
Cooked the pork loin to 145 and then wrapped in foil and placed in oven for 90 minutes.
The smoke ring was very nice on both pieces of meat ..... meat was very moist and flavorful..... NO BARK!
Basic rub of spices with brown and white sugar ..... What did I do wrong?
4.25 # pork loin & 2 # beef tri tip
temperature set at ..... 200 F P6
Outdoor temp ...... 50 F
Cooked the beef to 160 and then wrapped in foil and cooked to 190 ..... removed from smoker and placed in oven for 90 minutes.
Cooked the pork loin to 145 and then wrapped in foil and placed in oven for 90 minutes.
The smoke ring was very nice on both pieces of meat ..... meat was very moist and flavorful..... NO BARK!
Basic rub of spices with brown and white sugar ..... What did I do wrong?