I cured and smoked some pork loin over the weekend. I'm pretty happy with the result except that it seems to be a little dry in texture.
I used Ruhlman's
Charcuterie recipe and smoked it in a WSM. I monitored the smoker and meat temps with a
Maverick remote thermometer. The smoker didn't exceed 230F and I smoked to an internal temp of 150F. As indicated in the recipe I air-dried the loin for about 16 hours between brining and smoking.
Any idea what may have caused the dryness?