Pork Loin

You did NOT come in the forum and ask about crock pots did you? Not with a name like BBQ Bob?

Okay, you're new, we'll give you one more change

Loins won't "pull" like Pork Butts, not the right texture.

depending on temp, on a couple of hours.

I'd brine them overnight. NOT overcooking them is the key.

Little to no fat, so slicing is the only way to go. A lot of people will make faux pork chops with them.

If you want some more details, read the headings in this forum. I see multiple threads with LOIN in the title.

Heh, I knew the ol Crock would get somebody to reply quick!

You think cooking at like 250 for a couple hours vs lower overnight for this then...

So not an hour per pound kind of time.
I will keep searching.

Now off to post about the great Turkey we just did.

Definitely not an overnight smoke. It'll be done in 2-3 hours depending on size. No collagen or fat to break down. Brine them like Smokin suggests.

An 8 lb pork loin (assuming bone-in...you didn't say) will take you approx. 3-4 hrs at 225o. Bone in, add a bit more time. A finish temp of 140 is spot on...it will come up a few degrees resting.

If it's boneless, go with Pags...3 hrs. will probably get you there. Just keep an eye on the internal temp as you go.

SM025
temp 250
just put some rub on them and let them sit overnight
The Loins were both about 8lbs boneless
had about a 1/4in fat on top

took about 2hrs exactly.
Ended up very juicy
Thanks for the tips.

Glad they turned out so well. I've only done the boneless loins, and they've turned out great each time. Credit to brining, which I didn't start doing till I read Brining 101 2 yrs ago.