Smoking my 3# pork loin?

I set mine on 225% and use only 1 piece of wood. After 1 hour I pull the wood, since the pork loin takes on the smoke very quickly. I then continue at 225% until I hit an internal meat temp of 150%. I wrap in foil and then slice after 30 minutes or so of rest time.

It's the way I've found that I really enjoy it. Very moist, some mild smoke.

From my personal experience if you use too much smoke or let it go past 150%, you'll get a bitter, dried out product.

I use hickory, so a milder smoke might be able to go longer.

Just my opinion. Hope it helps.

Unless the pork loin has been pumped with saltwater,which is often the case with most grocery loins,it is very lean.

Not sure that the bacon will gain you anything.

Loins lend themselves to hot,fast cooking.

That said,if you check the find at page top,you'll find that Smokin'Okie has some excellent brines that will salvage most pork loins.

Like HogBusGuy said,light smoke,and fruitwoods work well .The longer and slower you cook,the more dry and tasteless it will be.

I sure wouldn't cook below 225*,and I personally pull mine before 145*,wrap and let rest until serving.

Hope this helps a little.