I had two small pork loins, about 2 1/2 pounds each I smoked up today. First I sliced up some garlic and made a bunch of holes in the pork loin and then inserted the garlic into the holes. Then I used the Cookshack Rib Rub and Spicy Chicken Rub 50/50.
I've never tried it but have read that some wrap bacon on the loin to keep it moist. I just covered the top with bacon.
Into a cold smoker set to 240 degrees for about 2 1/2 to 3 hours.
When the temp got up to about 140, about 2 1/2 hours, I pulled and wrapped them adding a bit of apple juice and put them back into the smoker for another half hour to 45 minutes.
I pulled them out and let them rest for about an hour before slicing.
Came out real moist and tender. The 50/50 rub has a bit of zing to it so may cut that back the next time.
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