Smoked pork loin

Discussion in 'Meat Selection and Processing' started by harleysmoker93, Jun 28, 2013.

  1. I smoked a pork loin last night. I used my MES 40 at around 240* with hickory and apple. I rubbed the pork loin with Jeff's rub and smoked it to an IT of 145* then let it rest for 30 min. I didn't keep good track of the time but it took around 1-1.5 hours. I add chips the whole time and did not wrap it. The meat came out tender juicy and the rub tasted good but it was too smoky. It was eatable but had a strong smoke flavor and left a smoky after taste. What did I do wrong? Too much smoke? Should I Have wrapped it half way through the cooking process? Different wood? Any input would be greatly appreciated.


  2. Hello CM.  Hickory and mesquite are pretty strong woods.  Oak can be there also.  Some folks like heavy smoke some don't.  Next time just use the apple and only add chips for 30 minutes.  Then decide from the next one to smoke for longer or shorter depending on you tastes.  There are no RULES except when it comes to food safety.  Gettin it right for YOU is the important part.  I don't foil but that is MY way.  Find what you like and stick with it.  TAKE NOTES.  Trial and error my brother.  Good luck.  Keep Smokin!

  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    Smoke was too heavy causing creosote coating.

    You want thin blue smoke, or at least light to medium smoke. A lot of billowing white smoke is a bad thing. Look into getting a 5 X 8 AMNPS, and all will be great.

  4. [​IMG]Danny and Bear have you covered. so I will move on to the Next problem i Noticed.


    Happy smoken.

  5. Thanks for the help guys. At the beginning I definitely had white billowing smoke.   I think I will be ordering a AMNPS and stick to apple chips.

    I will also start taking pictures. I know [​IMG]  [​IMG]

    Thanks again.

    Last edited: Jun 28, 2013

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