OK here goes. Smoked a 3lb pork loin yesterday, which I initially figured would be around 4-5 hours. Moist and tasty despite the problems or maybe should say glitches I encounted.
I have yet to get my smoker so am using my jury-rigged propane grill for when I do my smoking. I only use the far right burner/burners and place the meat on the far left with a drip pan underneath. I set up a temperature probe on the far left to monitor the temperature at cooking height (with alarms set low for 200 and high at 265. (I know sounds a bit excessive-even to me)
I used the A-Maze-N Pellet smoker with bourbon pellets (now what I read these pellets are hard to burn) so filling the smoker I figured would last the full 4 or 5 hours.
Well possibly too much air flow or something else the smoker was ash within an hour and a half and I had to add more pellets to get more smoke.
For the meat I used “Jeff’s Naked Rub” letting it rest overnight. Put in the smoker with cooking temp at 220 at around 1:15pm and since I am new at this I am never more than 2 feet from the smoker. Manage to rescue the meat at 155 internal at around 3pm where I placed in foil and let it rest until time to eat a full 2 hours later.
Meat still very juicy but could have been much more tender if it had cooked slower and lower
Any ideas on what might have gone wrong - -do the pellets need to be soaked before using? Drop the heat even lower? Just looking for ideas.