whole pork loin

I have, crank up your smoker to max (250 degrees) and take the loin out when the inter temps reach 155 degrees, foil and let it rest, should come out real moist and tender.....

You could always wrap it in some bacon!!

dan

If you'll go to the Find tab at page top,and do a search for pork loin,in all forums you should get more than you need.

There are 65 posts to guide you.

Hope this helps a little

Pork Loin

I wouldn't do a whole pork loin because it is a little lean and a little boring. If you have an injector you can add some flavor and fat with that. I have also seen some stuffed pork loin recipes that I would be willing to cook on the smoker.

Welll if you want it moist you probably should brine it for two or three days or inject it with something. Then before you smoke it roll it in your spices and cracked peppercorns and corriander seeds to make a reasonable crust on it. Smoke it fairly hot since it is lean at around 210 to 225 and preferably wet using apple juice instead of water in your water pan to 155/160 internal temperature for service or you could make a ham out of it or forget the smoke and make Canadian bacon. In either case if you pay say a buck 79 a pound you will certainly save a bundle with any of these treatments over buying the finished product.

Welcome to the forum, Pawclaws.

The original post states he is using a 009, which is a CookShack electric smoker. It has no water pan.

CSA in Ohio? More power to ya!

I should have caught that! You can spray mist or mop apple juice directly on the meat every so often too. Yep we have a couple of Confederate units in Ohio. I picked Mosby's Raiders cause during the war they were heavily supported by the populace and "given" anything desired. Consequently, we can have more comfort items and still be "somewhat" historically accurate.