Pork Loin Advice Needed

Former Member

I've now cooked butts, ribs, chicken, and brisket. They have all turned out great on my new fec100, but I want to do a 7-8 lb pork loin this week-end, and I would appreciate any advice on how to best smoke it. Cooking temperature, internal temp. when pulled, best rack to use, and advice on rubs, injections, or any other treatment will be appreciated. Thanks guys. This is a great forum. John

4/8/054:35 AM

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Former Member

I would use my favorite rub , set the temp on 350 preheated and put it on the second rack from bottom and cook till internal temp of 140 degrees, let it rest under a covered foil for about 15 t0 25 minutes and slice in small slices and enjoy .

4/8/057:25 AM

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Former Member

About how much time are we talking about, Cowboy?

4/8/055:59 PM

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Former Member

I not real sure , put a temp probe in it and wait till it beeps .

4/8/0510:16 PM

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