Have had a lot of success with most smokes except ribs (detailed in open forum topic "Help With Spare Ribs"). Usually end up tossing out final result and ordering carryout. Soooo - being bull headed, planned to go at it again yesterday in a quest for at least halfway decent results. Had the spares on the kitchen counter when the wife walked in and said "What are you doing?" After my obvious answer, wife said "Oh crap - I can't stand another pizza and, besides, we have company coming" (I'd forgotten).
Went to the butcher and, after some deliberation, had him prepare a nice center cut boneless pork roast. Came home, did a CS search at the pork forum on this cut, and found about 40 posts. Most were negative. I thoughtm maybe I should have done the search before going to the butcher - it may well be pizza again - but I'm not going tothe butcher again. Making a long story short, the end result was outstanding and due primarily to what I read on the CS search. Thought I'd share the techique for those who might be interested. Here are the specs:
1. 3.65 lb center cut boneless pork loin with a very light layer of fat.
2. Seared in a very hot skillet until well browned.
3. Applied a light coat of mayo followed by a dusting of my own rub. Then covered with several strips of extra pork fat that the butcher had given me and tied.
4. Placed in an unheated smoker at 4:00 PM with 2.01 oz. of hickory. Set smoker temp at 210F. Internal temp at start was 60F.
5. At 6:30 PM internal temp was 129F. Removed roast, placed on triple foil, poured on 1/2 cup of a citrus sauce that I threw together earlier, closed foil and put back in smoker. Raised temp to 225F.
6. At 7:30 PM internal temp was 140F. Since it was about 1/2 earlier than we had planned for, I simply turned off smoker and left the roast in.
7. Removed roast from smoker at 7:50 PM and let rest in the foil for 10 minutes. Internal temp was 145F.
8. Unfoiled at 8:00 PM and carved. Roast was absolutely perfect. Light pink and very, very moist. Coated slices with remaing citrus sauce and served. Offered my regular BBQ sauce as an option.
Everybody loved the roast and I attribute most of my success to what I picked up CS search, particulary about times and temps with this cut.
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