Smoking

[Millhouse]

(05-24-2018, 03:10 PM)BengalHawk62 Wrote: I'm getting a couple pork loins for this weekend. Going to smoke one on my weber and smoke on in my new vertical charcoal smoker.  I've never used the charcoal smoker before.  Any idea how long I should expect it to take to smoke the loin?  is it based on weight? Is keeping the smoker at 225 the optimal temp?  I can do this blindfolded on my weber, but in this new smoker, I'm a virgin.  Any tips to the trade will be most appreciated. 

Have a great Memorial Day weekend guys! To all you veterans out there, Thank you!

Personally for a loin, I would smoke it at 225sh until the internal temp reaches around 145 using a meat thermometer (2-3 hours or so). Then wrap it in foil until ready to eat. And since it is lean with little fat in it, I would do a light injection of some sort of apple juice concoction, or a nice long marinade of something not to overpowering.

This link just lets you know I am not talking out my rear on this, as most bbq'rs seem to agree that this is the overall best approach for a loin. Key though is the internal temp.
https://www.traegergrills.com/recipes/pork/smoked-pork-tenderloins

Happy Memorial Days to all!