Novice Cookshack User first Smoking

I'm assuming it is a center cut loin?

I'd use one of Smokin' Okie's brines,overnight.

Brining

I'd usually grill it to about 140º internal,and let rest in heavy foil with a little apple juice for an hour,or so.

If I was going to smoke,I'd run the cooker as hot as it would go,and follow temps above.

I also inject brines,or use the commercial Cajun injections on the market.

Hope this helps a little.

Tom.
No reflection on the CS. A center cut pork roast is grossly overrated.
Even in an oven in the hands of a skilled chef that cut will produce a mediocre result.
A difficult cut by any method, as with todays crappy pork it is TOO LEAN.
Feel free to skip me on future invitation lists for the same cut!
A butt (shoulder) brought to 155 in oven or CS will be vastly better and good at 200f though wholly different.
No center cut roasts or chops for me.
dick.

Ive thought about this reply long and hard Mr Jig. And decided to tell you... you are wrong. I cook pork loins in my 050 and 008 that are delicious, moist, and much better than the oven cooked variety. I also take pork loins and cut into 1" thick chops, smoke and serve and people cant get enough of these. Tom is also correct, I always run my smoker at 250 except for bacon and cheeses or if cold smoking. I pull the loins out at 140 and foil for a short while before serving. So if you are having problems cooking loins to perfection, maybe its your ALTERED smoker that is the problem. IMHO...

bob

Cadillac.
I fear you did not read my post very thoroughly.
I said "no reflection on the CS" it's a poor cut by any method because it's too lean.
I'm not having any trouble at all with the cut as i no longer cook them by any method.
As to the altered CS being the problem it has never had a center cut roast in it and won't,as Willi taught me better.
Additionally,please try to understand that the alteration does not effect the CS at all unless
you prefer a less moist environment and adjust the flue.If you want to use it barely vented (as sold) you close the flue and have as much or as little venting as you want.
dick