AndrewSwenson
New member
I've been lurking here for too long, it's about time I finally made a post.
Recently I cooked a 5 lb pork loin @ 250*F on my performer, until about 140*F.
My setup was:
- charcoal basket on left
- waterpan in the middle on the grate
- Pork loin all the way on the right on the grate
I used 4 medium pieces of apple wood for smoke. I was amazed at how smokey the meat tasted, almost inedible. This was the first time I had smoked a lean cut of meat like pork loin. I usually do pork butts and ribs.
The only thing I can think of is that the leaner cuts of meat absorb the smoke much more heavily. Is that a general rule?
If I did this again, I would use about 1 - 2 pieces.
Recently I cooked a 5 lb pork loin @ 250*F on my performer, until about 140*F.
My setup was:
- charcoal basket on left
- waterpan in the middle on the grate
- Pork loin all the way on the right on the grate
I used 4 medium pieces of apple wood for smoke. I was amazed at how smokey the meat tasted, almost inedible. This was the first time I had smoked a lean cut of meat like pork loin. I usually do pork butts and ribs.
The only thing I can think of is that the leaner cuts of meat absorb the smoke much more heavily. Is that a general rule?
If I did this again, I would use about 1 - 2 pieces.