I'm new to smoking meat and have only smoked 3 salmons or so based on advice here on the forum a few months back. I'm using a vertical propane smoker with a water bowl with a lower rack and upper rack.
I have a large lean pork loin (5 inch diameter) and want to make smoked pulled pork and had some questions about the basic steps in doing this.
Am I supposed to brine the loin overnight in a kosher salt / brown sugar liquid like with the salmon? Or do I just put the pork from the fridge straight into the smoker plain? I plan on cutting that top layer of fat off the loin before shredding. Should I cut it off before smoking? Or does the fat layer improve smoking and should be cut off after smoking?
From what I understand, I leave it the smoker until the internal temperature reaches 140-160 degrees. Members here say it goes into a foil and "rests". Does this mean wrapping the pork in tin foil and putting in the fridge? Or wrapping it in tin foil and increasing the temperature to 200 degrees as some members suggested? I don't quite understand the "rest" phase.
Any other advice would be greatly appreciated.
Edited by peppies - 5/22/15 at 8:33pm