1st pork loin smoke

[ohsobad chevy]

I finally got to use my MES 30 yesterday and have some questions.
I had a small 1.5 pound pork loin I wanted to smoke so I ran to the store and got some grill mates pork rub. I put a pretty healthy coating of the rub and a little salt and coarse ground pepper on it and put it in the fridge for an hour. Heated the smoker to 200 degrees and added hickory wood chips about 20 minutes before putting the loin in. Smoked it to 165 degrees IT, which took almost 3 hours.
It turned out pretty good but there was almost an overwhelming taste of smoke and seasoning alike.
I would look in the burner and when there were mostly ashes, I would fill the wood chip tube up (not sure if that's a cup), seems like I would have to add more chips about every hour. Does that sound right?

 

[sqwib]

First off, 145° is the target temp I use for loins.
If you had a heavy billowing smoke, you will get a nasty smoke flavor on the outside of the meat. If done correctly you can add smoke the whole time and it should not be too smoky.
I'm surprised that the seasoning was overpowering as well.

 

[oldschoolbbq]

Welcome , Chevy.

I hope you enjoy your stay here , and get the info. you want. However , please help us help you by  adding your location in your profile and going to the Roll Call forum to get a proper welcome

.

Now for the question...Pork Loin is an easy , good to start on , Smoking Project . A Thermometer is needed to keep from overcooking . However it sounds like you had that  taken care of , seeing as you went to 165° for a good Carving/Slicing  temp.

Your over smoked problem may be too much too often  with the chips. Some people don't like a strong smoke flavor and add the flavor at the beginning of the cook and finish with heat alone. Find your balance and go by that (strong:mild) flavor you like.

The rub is the same , find a balance-I see you used a heavy coat of (GM) seasons, try a dusting next time and increase to desired taste.

There will be more welcoming you later , that have your type of smoker and will be able to enlighten you better than I.

Have fun and...

 

[so ms smoker]

  You may be using to much chips at a time. You want a 'thin blue smoke' coming from the smoker. Not clouds of smoke. I'm with SQWIB on the seasoning. Maybe too heavy? The only way to know is to try again!

  Mike

 

[cliffcarter]

Pork tenderloins benefit from higher cooking temps IMHO, at 300° you would have been at 145° in less than an hour and avoided the oversmoked taste. BTW 145° is the new safe cooking temp for pork, reduced from 165° last year. I generally season tenderloins with salt, pepper and a little sage and stay away from commercial rubs and seasoning combos.

 

[smoking b]

I have an MES 30 & recently did some loin http://www.smokingmeatforums.com/t/134530/todays-smoke-pork-loin-with-homemade-wine-peppercorn-sauce   I smoked it at 225* & it came out great. I would recommend getting an AMNPS to use. It will save you from having to add chips all the time & does a great job of giving steady thin blue smoke. You can get one here if you're interested  http://www.amazenproducts.com/   You can also cold smoke with it. 

I used a mix of oak, maple & apple on the loin - perhaps the hickory was too strong for your tastes or as Sqwib said if you had heavy white smoke that was probably the cause of the strong smoke flavor...

 

[fwismoker]

Pork tenderloins benefit from higher cooking temps IMHO, at 300° you would have been at 145° in less than an hour and avoided the oversmoked taste. BTW 145° is the new safe cooking temp for pork, reduced from 165° last year. I generally season tenderloins with salt, pepper and a little sage and stay away from commercial rubs and seasoning combos.

Agree with this, 275-300 degrees is the way to go.  Not all meats benefit from the low and slow method, lean meats like pork tenderloin and chicken can be done at these higher temps,.  Also you don't really have to worry about over smoking it because it'll be in the smoker a fraction of the time. 

 

[ohsobad chevy]

Thanks for the welcome. I have been reading a while but never posted until now. I appreciate the input and look forward to gaining more knowledge on smoking.

 

[ohsobad chevy]

I will try another loin or perhaps a brisket next weekend.