Quote:
Originally Posted by cooper barrett
I never get a strong smoke ring on loins even when meticulously trimmed, maybe the best was wild cherry, I cook lower but not much and never pull it. trick? slice and pull?
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Keep the pit right around 300 for 2hr45 - 3hrs with a bit longer actual smoke will get a much more defined smoke ring. I prefer 325 for 2 to 2hr15. I think the final product is much more tender and juicier. Still all the flavor with just less of a smoke ring. Been using pecan as my go-to for wood.
I guess I should have clarified the pics a little better. 1st is the loin when it was pulled from the pit. 2nd After resting from being pulled from pit. 3rd pic is loin sliced. 4th is showing juicy pork. 5th is showing pull apart tender.