Edwin Pawlowski wrote:
> "cc0112453" > wrote in message
>
>
>> The pork was not showing any signs of coming apart so I left it in for
>>another hour and brought it out when it hit 175. I tried to pull it but
>>it was more like the beef in consistency
>
>
> It was not ready to pull. It has to go to about 185 or so., even 190.
> OTOH, considering the small size, you may have dried it out. I usually cook
> a 7 to 9 pound roast, picnic or butt.
>
>

For a small piece like that finishing it wrapped in foil will keep it
from drying out. It will also help with your over smoked flavor problem.
Dave