Different results on AMNPS verses chuncks

[dave17a]

In-laws love me doing yhe meat and this was a 5-6# pork loin, it was cut in half I know because it was the big around one,Price Chopper. 47.00 bucks and 15 with chopper shopper card, go figure. Did a ham too but what ever. The point is I did everything I have always done, Inject, rub. Well the point is I figured would use the AMNPS. It smoked fairly well. lit both ends,pitmasters choice. Spritzed with apple juice as always. Could not get a bark. I hate not having a bark. Everybody said it was great but, oh yea wrapped in foil at 140 degrees with more brown sugar and spray butter which I poured on the foil put in oven. Juice HAD to br poured on the meat for me which was good and sweat. The taste of the meat was next day without smokin. It was good after juice, but the smoke to me wasn't there and just what I like. Am I drowning on?  Everybody liked it, guess I am to critical. Tried to keep temps at 200 or so. Sooo do you think pellets kept from gettig a bark. Going back to wood next time. Thanks for any info!

                                                                    Dave

 

[pops6927]

What kind of smoking unit was used?

 

[dave17a]

Old New braunsfeld. Plenty of draft and all.

 

[dave17a]

Oh yea pops used your wet brine on bacon. KILLER!

 

[ballagh]

I don't wrap til it hits at least 160. If you want a lot of bark keep moistening and don't wrap at all.

Sent from my LT30at using Tapatalk 2

 

[JckDanls 07]

wrapping kills the bark and plus it doesn't take anymore smoke when in the foil...

 

[s2k9k]

I'm confused, you're looking for bark on a pork loin? Foiled it at 140*? I would be slicing a loin at 145* to eat.

Whatever it is your not going to get much bark development by 140* and wrapping it will just kill any bark you might have happened to get by then.

If you want bark do like others have said and forget the foil and just let it ride.

I don't think smoke has a whole lot to do with bark development. I use an AMNPS and I can get great bark and smoke flavor with it but I never foil or spritz, I like the dry smoke chamber method that I learned from Eric:
http://www.smokingmeatforums.com/t/...-smoke-chamber-q-view-finished/20#post_953303

 

[chef jimmyj]

Unless you are smoking a Loin at 300*F+, you will not get Bark as it is not in long enough. Also 200*F won't give any kind of Bark before 6-8 hours in to the smoke like on a long cook Brisket or Butt...JJ

 

[turnandburn]

Unless you are smoking a Loin at 300*F+, you will not get Bark as it is not in long enough. Also 200*F won't give any kind of Bark before 6-8 hours in to the smoke like on a long cook Brisket or Butt...JJ

 lol.

 

[dave17a]

Thanks. Kept temp at 200 best I could. like I said was experiment. 300* it will always be from now on. Got the Maverick dual temp gauge and thought I was hot sh****t.  Like I said ALWAYS had bark before. Thought the AMNPS could not take temps over 250*, but it cooler at where it was. Thanks again for inputs all. Love this place.

                                                      Dave