My first pork loin

Discussion in 'Pork' started by fisher6688, May 24, 2014.

  1. 3 lb smoked on my wrangler. Used oak. Followed JJ advice on here to smoke till 140 or less internal temp. Take out wrap it and let it rest in cooler. I pulled it at 141 and wrapped it up. I was too curious to try the meat before I went to bed. I been just trying my fire management. It was good but I felt the smoke was overpowering in taste. I did fiesta brand pork rub after rubbing down with mustard. Smoked between 225-275 for around 3 to 3.5 hours. Rested one hour.
  2. The overpowering smoke must've been from when I added cold wood and it had white smoke. And how do I get more of a bark on it or does loin not really get bark unless you wrap it bacon haha
  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    It could have been too heavy of smoke or the type of wood you used some are much stronger flavor than others.

    It's hard to get decent bark on a loin it's really to short a smoke for much bark formation

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