not enough smoke

Chefbw

Happy Father's Day to fellow egger Dads! We slow smoked a turkey breast indirect at 240 dome temp using hickory chunks for about 5 hours. Pulled at 160 internal temp wrapped in foil & towels & rested in cooler for 30 minutes. The last 2 hours I put a porkloin in with the turkey breast & pulled at 145 internal temp before resting in the cooler. Both turned out tender & moist but the turkey didn't have much smoke flavor but the porkloin had an excellant smoke flavor. Any ideas on what I should have done different to get more smoke flavor in the turkey would be greatly appreciated!
Thanks for any help

Humphrey Chimpden Earwicker

Turkey was in before the pork loin and with it the whole time, and the loin had more smoke? Can't imagine what could cause that unlessyou had some overpowering rub on the turkey

Chefbw

I used Dizzy Pig raging river on both meats & left the skin on the turkey . I have not tried turkey breast without the skin thinking it might dry out too much

Humphrey Chimpden Earwicker

The inner meat will not have any smoke on it whether skin on or not. Smoke flavor is ON the meat. Pulling pork will comingle everything, so most PP tastessmokey. But if youdont eatthe skin of the turkey, you won't taste the smoke. Same for the pork loin though. You wouldn't have had any smoke flavor IN the meat either.

Pretty strange, because usually the perception is that turkey shows smoke strongly, being very neutral. But pork loin is neutral too

Hmm.

Dunno mang. Sorry