I decided to try something different to finally break in my 30" MES i got for Christmas. I bought a 8lb pork loin and cut into 4 pieces and marinated for 8 hrs (I was going to marinate overnight but got in too late and in no condition to handle food).
After marinating I smoked for 1 1/2hrs at 250 using maple wood and removed at 155. I wanted to pull sooner but I wasn't happy with color after putting on a honey soy glaze I found online. I tried to char one on the grill after I pulled but this only dried it out.
I reduced the glaze and drizzled over the sliced pork and served with jasmine rice and baked garlic brussel sprouts.
The family really liked this and want me to make this again. To my surprise we finished all this meat by snacking on the meat and making for lunch the next day. Next time I have a few changes to improve. 1. marinate overnight 2. take out of fridge early and sit on a rack to dry off marinade before smoking 3. I'll pull at 145 and wrap in foil and let sit for 30 min. I defiantly will use the glaze I used to drizzle over meat and use maple that gave the meat a good smoke flavor.