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I'm a newbie to smoking but have had some pork that a relative made. I like my meat fork tender and his was relatively tough. Can anyone tell me how it is supposed to be?
Thanks for any help and oh do I love this forum!
Hank
I have only tried pork loin once, when i first started smoking. My results were not that great either. The meat was a little dry. When i try one again i may try to foil it after it reaches 140° and finish off that way.
I am also looking forward to making some buckboard bacon.