So I have a 4 pound Pork Loin thats been Marinating all night in some brine. Took it out of the brine an hour ago and slapped on some good rub.
Now, I would like to devour this thing at about 7pm. So...
Electric smoker set to 220, and Im thinking about 3-4 hours to reach IT of about 150. My Masterbuilt Smoker has a meat thermometer built in, so I will be monitoring that.
Heres the Questions:
1. Water in the pan? There isnt really a layer of fat to crisp up, and loin can dry out, so should I put some water in there or leave it dry?
2. If I should use water, can I use beer?
3.After the IT hits 145 or 150, should I take it out and foil it? How long?
Ok guys wish me luck! I will post some pics if I can figure out how to...