French Cut Bone In Pork Loin

choochMember

I have been searching the internet for recipes to smoke this thing, but everything I find is on a grill with indirect heat. I have a smokette and want to do it in there, but it only goes up to 250 degrees. Everything I can find have it going at 300. I have it brining over night in apple juice and herbs. Any recommendations on a rub? I'd like it crusty.

12/4/169:34 AM

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pagsMember

I think 250* will work fine. Just take longer. I've converted many oven/grill recipes to the smoker.

Think stuffing OK vs stuffing in a turkey since heat can get directly to the stuffing in a French cut pork loin.

Let us know how it turns out. I've been wanting to try one.

12/4/169:54 AM

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choochMember

Thanks Pags! Will do.

12/4/1612:39 PM

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tnqMember

you might consider smoking this similar to a prime rib roast. Smoke at a low temp setting of 220-250 depending on how long you want to smoke. Take the internal temp to no more than 145, as pork will tend to dry out. Finish in a very hot 450-500 degree oven to crisp up the exterior for 10-15 minutes; this will raise the internal temp a bit more.

12/4/164:18 PM

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