Im new to the smoker world. Have got a lot of great ideas here already. Im about to stick a seasoned pork loin in the smoker. Im confused however on temp. Of smoking the loin passed 150-160 will dry it out, then how does smoking it to 200 for pulled pork not dry it??
Also, i usually smoke at 250. Is this a good temp to smoke my loin at?!?
Also, i usually smoke at 250. Is this a good temp to smoke my loin at?!?