How do smoked pork loins smoke?
Do they slice good when done ( 3/4" thick) ? or do most of you shread them?
I have seen stuffed loins but not just smoked and slice thick.
What is your favorite way to do loins?
I would put them in the smoker at 225 until you get to around 145 inside! Let it rest at least 30 & it will be nice & juicy for you. Be sure you don't overcook themits easy to do & easy to dry them out! I usually use a light wood like apple for mine.
Loins have little fat, so normally you would not try and shred them, though someone on here recently did. You can always lay some bacon over top as it smokes. I pull mine from the smoker in that 145º area also.
Loins are lean, so they need lower temps not to dry out. If you stuff them, they are no longer intact muscle meat and would need to go to a higher temp. That would lead to dryer meat unless handled very carefully.
Good luck and good smoking.