8.2 lb cut
Cook Temp-215 f
Cook Time- 3:00 hours even
Internal Temp- 145 f
Briquettes with 4 chunks of apple wood (5" chunks)
Remove loin from smoker at 145 I.T. and wrap in tin foil for 30 minutes in your kitchen.
Brine- None, but is a good option.
Water Pan- Yes, but some prefer not to use the water pan. I love it myself!
Prep- Rub Yellow Mustard all over your loin.
NOTE #1: If you have family members that don't like pink juices coming from the loin, bring your I.T. up to 150 or 155 before removing from smoker!!
NOTE #2 As I have stated before, digital temp probes are cheap and very much needed for meat smokers!
My family gobbled this down!
NOTE: This is NOT my recipe but I recommend it! Another forum member gets credit for this. Your family will love it! I recommend the grape jam.....
3 strips bacon, diced
1/2 cup chopped onion
3 cloves chopped garlic
1 cup grape or raspberry jam
1 cup catsup
2 tablespoons apple cider vinegar
2 tablespoons of your favorite whiskey
Saute bacon and onion until onion is tender then add garlic and saute for another minute. Drain bacon drippings from skillet. Add grape jam, catsup, vinegar and whiskey. Simmer for 10 to 15 minutes, stirring occasionally. Makes 2-1/2 cups.
When the Pork loin reaches 145 degrees F. apply the Mahogany Sauce and smoke for another 30 minutes. Remove roasts from the smoker and allow them to rest for 15-20 minutes. I usually tent the roasts with aluminum foil at this point. Slice roast and serve with remaining Mahogany sauce on the side