I love this site, I bought a pork loin yesterday and thought I'd better check to see how the heck to cook it and there it is with great picks. It's going to be our Easter meal.
Couple of questions,
Temp at the usual 225 deg?
usual amount of smoke or a bit less/more?
Did you put on the same rub you would use for a pork shoulder or something a bit milder?
Thanks.
Sorry Miles I was out of touch this weekend, but to try to answer your question. What I do is use the same rubs I use on any pork but I like to wrap the loin in bacon,"loosely" so that it protects it from drying out and allows the smoke to get to it. As for the smoke I use a stick burner, but if you can add some apple wood to the mix you will be glad. As far as the amount of smoke, in my experience it should always be thin blue smoke, like I told some guys this weekend if you see smoke I'm not doing it right.
Current Smokers: Backyard RF Offset and Hybrid RF Offset trailer rig with Cowboy cooker and fish fryer, always room for more........
Didn't get at it yesterday, I took today off and will cook it up this afternoon. If it looks half as good as the ones in the pics above we will be happy.
When I get a chance to buy mesquite when in Texas I load up. On my green egg I buy mesquite lump charcoal for steaks.
Mesquite definitely doesn't grow near my parts.
To my surprise a lot of bbq joints in Texas use post oak.