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First time smoking

post #1 of 4
Thread Starter 

I did a pork tenderloin with home made rub. Went 2 1/2 hours. My temp gauge on the smoker was at just under 300 most of the time. At an hour I checked the IT with a probe thermometer. It was only at about 120. I let it go another hour and a half. Due to time constraints I went ahead and plated it and covered with foil. When I cut into it the middle looked done but the outside edges were still pink. Is that normal? I figured the middle would be pink. Or is it color from the rub maybe? I don't feel like it ever really got to the proper internal temp.

post #2 of 4
Quote:
Originally Posted by puckhed33 View Post
 

I did a pork tenderloin with home made rub. Went 2 1/2 hours. My temp gauge on the smoker was at just under 300 most of the time. At an hour I checked the IT with a probe thermometer. It was only at about 120. I let it go another hour and a half. Due to time constraints I went ahead and plated it and covered with foil. When I cut into it the middle looked done but the outside edges were still pink. Is that normal? I figured the middle would be pink. Or is it color from the rub maybe? I don't feel like it ever really got to the proper internal temp.

 

The pink ring around the outside is the smoke ring, where your smoke penetrated the surface and into the meat.  Did you get an IT of the pork once it was pulled from the smoker?  Normally a cut of meat will continue to rise slightly (5-10 degrees) once wrapped.  I noticed you've freshly joined the forum as well.  Go over to the Roll Call section of the forum, if you havent already, and let us know some info about you.  Welcome aboard.

post #3 of 4
Thread Starter 

Cool. Thanks. I did not get an IT after I took it off. It was tasty though. I'll post pics later.

post #4 of 4
Quote:
Originally Posted by puckhed33 View Post
 

Cool. Thanks. I did not get an IT after I took it off. It was tasty though. I'll post pics later.

 

Excellent.  I pulled the only pork loin I've ever done at 145 IT.  Looking back, it really should have stayed for another 10~15 degrees.  All in all there were no health concerns and the meat turned out good.  I may have gotten lucky but I will not chance it next time, for sure.  Looking forward to the pics.

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