Smoking Pork Loin Center Cut Half Boneless

forluvofsmoke said:

 
Smoke fat-cap on, up, for self basting. The loin is lean, so, yes, cook to temp. They don't really benefit much from low & slow, so I like mine in a ~250* smoke chamber...figure on around 0.6-0.7hr/lb...depending on smoker, etc. 155* is fine for finished temps, but don't forget carry-over temp...remove from cooker about 4-5* below your target temp and it will continue to climb for a bit while resting. Higher cooker temps create a higher carry-over temp than lower cooker temps.

Cross-hatch score so the fat renders out a bit faster, and this will also help to prevent the cap from shrinking up and creeping, causing bare meat long after the smoke started...just looks nicer when finished.

Whole loin cut in half, cross-hatched, heavily rubbed, both ends on a Weber 18 OTG grill, indirect @ 275*+:

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• forluvofsmoke
• Oct 27, 2010

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• forluvofsmoke
• Oct 27, 2010

Enjoy that loin!!!

Eric

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