Pork Loin Roast - How?

I'd brine it with injecting and smoke with 2-3 ounces of your choice of wood until well done, like 155F-160F, altho some of the guys will say that's too done. If it's a bone-in roast, it'll have a fair amount of fat to prevent drying out.

Maple or apple would work good.

tjr is right on.

Brining will make you a hero.

If it is boneless,I like to get them off between 140�-145� and they will rise another five degress.

Bone in seems to handle a few degrees higher heat.

Smokin' also has an oriental marinade that gives a real good flavor to lean pork.

It should be down in the recipe section.

I'd cook it about as hot as your CS goes.

Thank you tjr and Tom!! I brined the Pork Roast, covered it with Italian Dressing, used a rub and let it set overnight. 'Took it out the next morning, poured off the liquid (apple juice injected, red cooking wine, and, of course, K. salt and fresh ground pepper), let the Roast set for about 40 minutes and put it in a cold CS, set the temp probe to 150 and the temp control to 250 (per Tom's suggestion). The Roast (7+ lbs) reached 150 6 hours and 38 minutes later. I let it set 25 minutes and sliced it....no waste, no fat (I had cut fat to 1/4"), and a wonderful, moist, hero making taste!!

I boiled the brining liquid, then added a small can of crushed pineapple, and some quality maple syrup. A quality meal! The seven pound roast was totally consumed by 10 appreciative guests.
THANK YOU

Well done - that sounds delicious!