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8# bone in pork loin

post #1 of 3
Thread Starter 

Got two halves today that weigh around 8# each.

 

I would like to do one in my offset smoker Sunday.

 

Any guidance and tips would be greatly appreciated.

 

Seasoning, cook time, covered or uncovered, in a pan or no, anything to help a newbie.

 

Thank you

post #2 of 3
I would reccomend putting your favorite rub for pork all over, in the smoker @250F with some hickory/apple and smoke to internal temp of 140F and then rest under foil until it's 145-150F. That's how I do all my loins.
post #3 of 3
Thread Starter 

Thanks, BRANDON 91

 

Read a bunch of threads on here.

Some said brining and others said rub.

 

Because I had to do something last night to get it ready, I covered it in mustard (read somewhere to do that)

 

Found I had some "Memphis Barbecue Rub" and rubbed that on it.

Thinking of adding a little more of some stuff.

 

Heading out in a few minutes to start a fire and see what happens.

I have apple

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