The plan right now is to rub down in SPOG tonight and wrap and leave in refrigerator over night.
I was going to pull at 135 and let it rest. Anyone have any other suggestions?
Well, it was worth a shot!
In regards to time, there are others here that will have much better input than I will as I've never smoked any beef products, so I'm useless. But I'm ready to see some QView!
With a loin like this (and with a Ribeye loin as well), you don't go by "hours per pound", but rather, by thickness of the loin. Believe it or not, if you cut 2 lbs off the end of that thing, the remainder would take just as long to cook as the whole loin will. (This holds true as long as the width is greater than the thickness).
Additionally, cook time will be affected by your chamber temp of course, as well as the temp of the loin when you put it in the smoker. Basically, if you go right from the fridge to the smoker, it will take longer to cook than if you brought it close to room temp on the counter, and then put it in the smoker.
From the looks of it, I'd gather that it will take around 3 hours or so at 225ish if you go right from the fridge.
WRT puling at 135, are you shooting for mid rare? Medium ? Mid Well ?
Also, if you like a nice crust/bark, you might consider doing what's called a reverse sear. For this, you'd pull the loin off about 10 degrees sooner, then move it over to a hot grill or a 500 degree oven for 5-10 mins. Pull it off, let it rest for 20 mins or so and then start carving.
I am using hickory and a hint of mesquite.
I started early so that I could let it rest for an hour or so. Less or more depending on what time we actually sit down to eat.
I took a day off work for this! 2.5 days of use or lose so I figured I would do some smoking!