Pork back strap...about 5 pounds...overcooked...dry as pop corn fart....

[gila jorge]

The flavor was delicious...BUT....way overdone...I smoked for about 40 minutes at about 300 F...then transferred to eklectric grill to slow cook at 250 for next 4 hours....based on the results I would guess it should have been cookled for only an hour after the smoking.   What should the internal temp be,,,?   I did not want heavy bark as have acid reflux and it tends to aggrevate with heavy bark.  AS said the flavor was great,,,,but way overcooked...dry as a popcorn fart comes to mind...or Chevy Chase's christmas turkey...poof and smoke rises...LOL  thank in advance.

 

[thoseguys26]

hahaha, Classics!

I would have just kept it in the smoker until the IT came up to 160° and then let it rest 15 minutes. BUT only smoke it for 40-60 minutes if you don't like too much smoke flavor.

I love cherry & pecan because of how smooth, light & sweet the smoke flavor is. No pics of your popcorn fart? 

 

[forluvofsmoke]

If it's USDA inspected pork, 145* minimum finished temp is recommended, and even a 160* finish temp after carry-over is med-well, but should still be loaded with juices. The main thing to remember is to cook meats to internal temp and not by time...if it's dry, it's over-cooked, regardless of the method used for cooking or the species, including fish.

I've finally gotten my wife and daughters to use thermometer probes when oven roasting recently, and even they are impressed with themselves...did I cook that?!?!? LOL!!!

Temps are everything when you're not cooking tougher cuts to tenderness by probing, and any lean, tender cuts not taken to well-done (and all birds), should be probed for internals...that's your best assurance for great eating.

Stay with it...next run is bound to delicious!

Eric