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Harsh tasting pork tenderloin, what went wrong?

AndersBAndersB Posts: 1
edited 1:51AM in EggHead Forum
I have cooked a fair amount on things on my L-egg, 4 pork butts, 2 briskets, several ribs, trout, poultry etc and they all came out really great. Yesterday I put a couple of marinated pork tenderloins on for dinner. I was in a little in rush (first misstake) so used grid temp of about 240F. The pork was placed directly in the grid, over the placesetter, with dripan underneath. I used 4-5 chunks of briefly soaked apple wood. I lit a fairly large fire which I adjusted down suing the vent to desired temp, see above. Smoking took about 1.5 hour. I thought of trying to get a nice color on the pork in the end so the last 5 min I open up the vents to increase the heat to 400 deg (2nd misstake?). Ok, now the result: Nasty, very harsh smoke flavour, could eat but didn't appreciate it at all (thank good we didn't hve guests). So what did I do wrong, to mcuh apple wood?, To high heat during smoking 240 instead of 225? The open vent in the end that incresed the heat a lot in short time and created a lot of smoke?

The downess of the meat was perfect, pulled it out at 155F and it increaed to 159F on the kitchen counter, however the taste was not good.

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