Smoked a 3 .5 Pork Loin today ( after not Smoking for a while ) Set up smoker ( leveled ) Check & calibrated Mav. duel prob thermometer ( new battery's as well ) both probes AND the temp reading on my MES 30 all with in 3 degrees...... OK after 2 hours 30 mins I got a reading of IT 145 moved the probe to double check ( both time they where in the thickest part of the loin ) Wrapped it 30 mins. in double foil and a towel ......... NOW here the part I don't get ...... The thick part was great juicy ( very very light pink color , wasn't worried about that ) THE thinner ends and along the side ( it was tapered thick side thin side ) was dark pink and bloody ! Wrapped it back up tight and put it in the over for a half hour at 350 and it came out 150 degrees and even color still juicy and tasted great ! WE had new neighbors over which made it worse for me ..... they acted gratuitous and we all enjoyed it ....BUT NEVER EVER saw that ...and after that I re checked the hey all checked with in a few degrees Why the heck would the thin ends and thin side be so PINK & BLOODY ? usally the thin ends dry out first ?