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.
