8-9 # pork loin

I smoke pork loin, tenderloin, and loin chops all exactly the same way.  Your temps above for smoking and IT look good.  You can even smoke at a lower chamber temp like 225-250F. 

I'd keep it simple for camping.  Everything tastes better anyway when camping.  I've never injected a loin.  Brined a few.  Didn't make much difference, so I don't brine them any longer unless I'm making Canadian bacon. 

Here's a simple recipe I concocted if you want to notch it up a bit to impress your hunting buddies.  If you don't like apricot-pineapple, you can use peach jam, which is also delicious.  You'd make the sauce at the camp, or make it ahead of time and store it in a jar, reheating at the camp.  Just multiply the amounts for the full loin. 

Salt n' Pepper Smoked Pork Loin or Tenderloin with Apricot-Pineapple Reduction Sauce

Ingredients
1 3.0-3.5 lb pork loin or 2 pork tenderloins
maple syrup
kosher salt
black pepper
1 10 oz jar Apricot-pineapple preserves
1 cup Apple wine or sweet white wine

Directions

1. Pre-heat smoker for a short smoke (4 hours or less) with charcoal and any fruit wood or combinations of fruit woods.  If pressed for time, plan on smoking 275-300°F.  If possible, smoke at 225-235°F to prevent the outer layer from drying out.

2. Prep the meat.  Wash and pat dry the pork loin.

3. Rub with the maple syrup.

4. Sprinkle with kosher salt and pepper, top, bottom, and all sides.

5. When the smoke turns blue load the smoker and insert the meat probes.  Monitor for an internal temp of 145°F.  For pork loins it will be about 2 hours at the higher chamber temp, 3-4 hours at the lower temp.  About half that time for pork tenderloins.

6. Once reaching the internal temperature, remove from the smoker, cover with foil and towels, then let rest for 30 minutes to an hour.

Sauce Directions

1. While the pork is resting put the contents of the jar of preserves in a sauce pan.  Add the wine.  Cook over low heat until the sauce has blended well and reduced to the desired thickness.

2. Spoon over the sliced pork when served.