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Thread Starter 

This was my first attempt at smoking anything on my newly acquired Bradly 2 rack smoker.

I smoked a pork tenderloin for 3 & 1/2 hours @ 230F with apple wood.

I ran the smoke the hole time.

The pork was tender and moist.The outer "bark" was thick and tough.

Also, the bark had a VERY smokey taste,and aroma, almost bitter in taste.

My questions are; should I have NOT smoked during the hole cook & is the "bark"  thing normal? 

Thank you for any and all input.