So, I'm ready to smoke my first pork loin for me and the love of my life. I've done thousands of smokes but never a pork loin. Here's my plan and questions.
1 - I plan of getting a loin from Costco. Is it me or does Costco sells the largest loins ever? Seriously, they're huge.
2 - As far as a rub, I plan on either (i) Jeff's rub (I love this rub for pork); or (ii) one my my favorite rib rubs. For pork, I don't mind having a bit of sweetness;
3 - I'm going to use my Masterbuilt smoker because I plan on smoking to an IT of 145* at about 235*. If, for example I got a 5 lbs loin, I don't think that it'll take more than a couple of hours to get to my desired IT. And, I don't want to waste charcoal. Using my Masterbuilt, my go to pellet is Pitmaster Choice;
4 - Once I get to 145*, I'm wondering if I should wrap it in foil? And, during the cool down period, how long should I let it cool down? I know if I wrap it in foil, the temperature is going to continue to rise;
5 - I've read some post of folks who do a reverse sear on the meat. Is this advisable, why/why not? And, if so, how long?
6 - With a pork loin, I plan on slicing it up and then bagging it and then freezing the leftovers. My fear is, once I thaw out the meat and reheat it, will it loose the moistness? In other words, what's the best way of "resurrecting" a frozen loin? I would hate to defrost a pretty piece of meat and it becomes bland.
ALSO, what sides would you recommend? Honestly, I was thinking of mac & cheese and green beans. With a few bottles of Merlot.
Thanks for all ya'll help and of course, I'll supply q-view.
Edited by kryinggame - 11/19/13 at 6:53pm