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My first pork loin

post #1 of 3
Thread Starter 
3 lb smoked on my wrangler. Used oak. Followed JJ advice on here to smoke till 140 or less internal temp. Take out wrap it and let it rest in cooler. I pulled it at 141 and wrapped it up. I was too curious to try the meat before I went to bed. I been just trying my fire management. It was good but I felt the smoke was overpowering in taste. I did fiesta brand pork rub after rubbing down with mustard. Smoked between 225-275 for around 3 to 3.5 hours. Rested one hour.
post #2 of 3
Thread Starter 
The overpowering smoke must've been from when I added cold wood and it had white smoke. And how do I get more of a bark on it or does loin not really get bark unless you wrap it bacon haha
post #3 of 3

It could have been too heavy of smoke or the type of wood you used some are much stronger flavor than others.

 

It's hard to get decent bark on a loin it's really to short a smoke for much bark formation

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