Did my first pork loin yesterday on our Cookmaster by Masterbuilt propane smoker.
I also put some honey garlic sausage and a couple of pork chops in with it.
The chops were a little dry after about 4 hours, the sausages were great at 5 hours and the loin came off in 6 hours at an internal temp of 154 F.
I had the smoker temp at 225 F and mixed a combination of apple and cherry wood.
I also put some honey garlic sausage and a couple of pork chops in with it.
The chops were a little dry after about 4 hours, the sausages were great at 5 hours and the loin came off in 6 hours at an internal temp of 154 F.
I had the smoker temp at 225 F and mixed a combination of apple and cherry wood.
