Too dry. Little help

Discussion in 'Pork' started by bradssmokeshak, Aug 4, 2015.

  1. Okay i was smoking a porkloin. It was about 7 lbs. I used a sweet rub i created. I also injected it the night before with an apple juice base with my rub mixed in. Okay so i figured that would make it juicy throughout the smoking process. I was wrong. Kept temp in my propane smoker around 220-230 deg. The meat felt so tough at 165 so i kept going hoping it would get better. Well at 182 degrees i pulled it regardless and wrapped it in foil for 25 mins or so. I had to cut it exstremely thin to counter for the toughness and dryness. Any pointers woul be helpful.
     
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    165 is over done. Pull at 145.
     
  3. Ooh see this whole time i thought you had to cook pork to 180 like i do when i do pork shoulders for pulled pork
     
  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Loins are tender and juicy at 145. Very lean meat.

    Shoulder has alot of internal fat that needs cooked out.
     
    bradssmokeshak likes this.
  5. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    A lesson to record in your Log Book on Smoking.

    Have fun and . . .
     
    bradssmokeshak likes this.

Share This Page