I have not had a lot of success smoking meats. Last night is a good example of my frustration.
Tried to smoke a pork loin yesterday. Weighed around 2-1/2 pounds. Brined for 12 hours. Then, mustard binder with pork rub. Set pellet smoker at 225. Took a little over three hours to get to 145F internal temp measured with both grill probe and instant read meat thermometer. Surprised me, as I expected it to take about 1.5 hours. Rested for twenty minutes. Result was tough without much flavor. Had to use steak knife to cut. Only positive, it was moist. Freezing remaining 1-1/4 pounds to use in stew.
Looking for any insight or suggestions. Thanks.
Tried to smoke a pork loin yesterday. Weighed around 2-1/2 pounds. Brined for 12 hours. Then, mustard binder with pork rub. Set pellet smoker at 225. Took a little over three hours to get to 145F internal temp measured with both grill probe and instant read meat thermometer. Surprised me, as I expected it to take about 1.5 hours. Rested for twenty minutes. Result was tough without much flavor. Had to use steak knife to cut. Only positive, it was moist. Freezing remaining 1-1/4 pounds to use in stew.
Looking for any insight or suggestions. Thanks.