- Jun 1, 2015
- 88
- 63
So I decided to smoke a pork loin roast to go with the Thanksgiving Day turkey breast and I smoked it at 250 to 275 degrees. I dry rubbed it and then wrapped in bacon and pulled it when the internal temp reached 140 degrees and did not slice for a couple of hours and it came out very tough is there anything that I did wrong to cause this or was it just a bad piece of meat. Any help would be appreciated