I had bought a loin yesterday, first time in about 8 years. I always found them tough and dry. I only had cooked them in the oven before and probably over cooked them.
Pics are of 1/2 of the loin. I only cooked 1/2 since it is just my wife and I and not a big fan of too many left overs. I followed Chef J J recipe listed below and the loin turned out super moist and tender, in fact very tender. I cooked it to 145F and would have done 140 but my wife won't touch pink pork at all. She was brought up in the deep south and pork had to be thoroughly well done.
Anyway here is the recipe. The brine and rub are spot on and the topping was a great add on, I highly recommend it:
"The thicker Pork Loins will take 30-45 minutes a pound at 225, smoke to an IT of 140-145*F, wrap and rest...
Loins are very lean so Brine adds flavor, help maintain moisture after cooking and tenderizes the meat. Check out this article... http://www.edinformatics.com/math_science/science_of_cooking/brining.htm
Here are a couple of Recipes you may like to try...JJ
2-12oz.Cans Apple Juice Concentrate
1C Apple Cider Vinegar
1/2C Kosher Salt
2T Pickling Spice (optional)
1T Sage, rubbed
Combine all and Brine the meat at least over night, 24 hours would be better.
Mild Bubba Q Rub
1/2C Sugar in the Raw (Turbinado)
2T Sweet Paprika (Hungarian)
1T Kosher Salt
1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.
1T Granulated Garlic
1T Granulated Onion
1tsp Black Pepper, more if you like
1/2tsp Grnd Allspice
Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there.
Apple Pork Topper
3C Apple Sauce
3T Dijon Mustard
3T Brown Sugar
2T Apple cider Vingar
1tsp Rubbed Sage
1/2tsp Black Pepper
Optional: 2-3 Apples, peeled, diced and sauteed until golden brown and tender in 2T Butter.
Place all in a pot and simmer on low until thickened as desired. Adjust sweet/salt to taste. Spoon over Pork Roast, during last 30-60 minutes of Cook time and/or over the pork at the table."
After brining for 22 hours, and wrapped in rub for an hour, I added a bit more rub and ready to smoke and a slow heat up:
IT up to 110 added the topping (looks a bit sloppy doesn't it?)
IT 145F, pull time. Had to boost the cooking temp up to 300F since other items for dinner were getting done:
Wish I had taken a shot when sliced, sorry. Meat was white and juicy with very little smoke ring since cook and smoke time was only a 21/2 hours. I had lit both ends of my row of pellets (1/3 pecan, 2/3 apple) but smoke flavor was still light, which was fine with us.
This is by far the best loin I have ever had! Tks J J