did my first pork loin today to mixed reviews, used apple for smoke. Outside temp 40 degrees, my Bradley temp was around 225 and cooked for 5.5 hours, IT 145. It was a 4 lb pork loin and placed on top rack with vent wide open.
I think it should have been more done?
What kind of reviews are you talking about? Apple is IMHO is to mild
For pork. I use apple only for yard bird.
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As Mike pointed out, what were the reviews?
What were the overall opinions? Did they think it was under cooked? Was it too smoky (how much smoke did you apply)? Did it lacked flavor? Was it on the dry side?
under cooked and too smokey.
The 145°F is the new USDA recommended internal temperature pork. I take mine out of the smoker when it gets to 140 - 142°F. If your guest are use to the older recommended temperature and drier pork; then take it to 150 - 160°F.
Too smoky; don't know how much you use, but that is easily corrected by using less smoke. I use 1:20 - 1:40 hours.