I meant to set your smoker to 130, sorry. Not an internal temp of 130, the fat will render out. I have a couple drops come out during smoking at 130 degrees that hit the diffuser pan.
Smoking to 150 degrees internal temp is the target temp for making Canadian bacon out of a pork loin.
this piece looks good, i interessting recipe for marinade. I make a meat with basil but want to taste new recipes. And one more think - i may advice you while smoking make a incisions if meat very broad
I have an old MES 30that I put a new element in right before I got my pellet grill. I decided that all of the wet chips is what raised havoc on the last element, so now I run a smoke tube that I burn pellets in. The nice part is that I can now do cold smoking
You could but that's just another thing and I like to make bigger batches. Like 50 # plus and I like them hanging. The MES is marginal at best for this and I have the cold smoker attachment on that.
If you just want small runs of stuff that might work.