New Smoker or Que'r?

SOUNDS LIKE IT WAS TOO LONG. TRY taking out at 140-145

I am new to this too. so far I have done a pork shoulder, a beef brisket, two racks of ribs and two loads of jerky. So, I am no where near an expert, but, what I have surmised from reading thru all these forum topics/posts is that they suggest u start with a butt or shoulder of pork. It is an easy thing to smoke because it is harder to over do and you can always rehydrate it with a mop or other sauces after pulling.

My question to you is, did you brine the pork? I think that helps to add moisture as well as flavor. A loin is a very lean cut of pork and needs to be done carefully. I agree about the 145. Just read a lot of the past posts here and they will steer you in the right direction. I have learned so much! Good luck and have fun.

Vicki B.

thanks Vicki

Some products just don't have collagen/fat that needs to be broke down by low and slow smoking. Those products will actually do better by cooking at a higher temp. I would put your pork loin in this class.

I would have to agree with Vicki on the brining part, maybe pulling at 140* and letting the loin rest with the rise to 145*.

Pags will actually cut the loin into chops and smoke for a while and finish on the grill.

Too much smoke will give a product an off taste, which most new cooks tend to do with the CS's...been there and done that!

If you run into any other problems, just ask, we all had to learn at some point!

Pork tenderloin or boneless pork loin...140 o max. There's no need to go higher...you'll just dry it out end up with dry, chewy meat.

quote:

Originally posted by tstid:
...smoked at 225* about 5 hrs...Tom

First question. Why 5 hours?

for newbies (not a bad term, just new to the forum), spend some money, get a really good remote thermometer and a good stick thermometer and then ask use before you try something new.

We'll steer you right.

For pork tenderloin, at 225, I've seen them done in 1.5 hours depending on size, so you could have been 3.5 hours overcooked.