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.