Ideas for whole pork loin??

Use the search there are several topic on this. Lean meat is hard to do in the smoker with out drying out.I would pull it out early and foil it and let it finish cooking out of the smoker.The temp will increase 5 to 10 degrees after you take it out.

Hi KRE!

I quit smoking loins many years ago. I get a much better product when grilled.

Glad to hear you are brining as that will help. This is one of the few pieces of meat I bother to brine. In all my experimenting, brining has the biggest impact on this cut.

Final temp should be no more than 150�...take it out at 145�, foil and let it sit for 15 minutes. Don't go above 150� or it will be really dried out.

Sorry, but NO idea on the time to cook...it has simply been too long.

One word of warning....the middle will still be pink and with a crowd that big, SOMEONE will think the pork to be undercooked. When faced with this, I explain that Trichinae is killed at 137� and then show several folks my meat thermometer readings when I pull it.

Good luck!