- Jun 11, 2015
- 24
- 11
I will be smoking a boneless pork loin this weekend in my MES 30. I am planning to use apple chips. I am planning to smoke until ~140F and then letting it rest. I have seen some threads where folks recommend smoking it in a pain with chicken broth or apple juice and others that prefer to just have a drip tray underneath. Any experience which turns out juicier and what downsides of smoking it directly on the rack have?