I'm going to smoke my first rolled/stuffed pork loin this coming weekend for guests including a guy that thinks he's pretty boss on the grill/smoker. I intend to show him up. I'll roll it with prosciutto or ham and some spinach and cheese and dust it with a good rub before it goes in the smoker.
Any ideas on what I should aim for in terms of internal temperature for done? Do I need to be concerned about this cut drying out as it is fairly lean? I have a brinkman charcoal water smoker and it runs a little cool. Any ideas on how long I should smoke the meat? (about 4.5 lb. loin).
Thanks!
Any ideas on what I should aim for in terms of internal temperature for done? Do I need to be concerned about this cut drying out as it is fairly lean? I have a brinkman charcoal water smoker and it runs a little cool. Any ideas on how long I should smoke the meat? (about 4.5 lb. loin).
Thanks!
