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.