Loin End Roast- how to?

[mrwolf99]

Tomorrow Im going to smoke a Pork Loin End Roast (3.5lbs). So my big question is, is this an all day make it tender, break it down job or is it a few hours make it smokey like pork chops job?

I have a nice rub Im going to do from a Puerto Rican friend and shove some garlic cloves in there too.
I figure I'll set the smoker at about 230.
Any wood recommendations? Hickory, apple, cherry, mesquite? I might have orange or peach too, and pecan which I've never been happy with.

I really need to know if I need to get up before the birds or if I start it at lunch time.
Thanks a million.

 

[SmokinAl]

The biggest thing is to not overcook it. Take it out of the smoker at 138-140 IT & with a 15 minute rest on the counter the carryover cooking will bring it up to 145. It will still have a pink twinge to it, but it will be tender & juicy. It should only take 3 hours or so at 225. I like hickory for just about everything. I smoke my loins in a pan with some broth. Here is one I did a while back.
https://www.smokingmeatforums.com/threads/pork-loin-tender-juicy-steps-q-view.244199/
Hope this helps!
Al

 

[jbk90]

I would recommend hickory for the wood, always goes good with pork and should help getting smoke flavor given this will be a relatively short smoke.

Couldn't agree more with Al on taking the meat off just below 140.

 

[Rings Я Us]

Should be fine starting at noon. You could leave the fat on if any . Some people wrap or drape bacon on it.

 

[Bearcarver]

Even Stuffed, it will only take about 4 to 5 hours, using 220° Smoker Temp:
Smoked Stuffed Pork Loin (Apple)

I wouldn't pull it before 143° because at 220 Smoker Temp, it might only carry over about 2° or 3°, and you don't want it to finish below 145°.
Anything between 145° and 150° is fine. Once you get close to 160°, it'll get very Dry.

Bear

 

[mrwolf99]

Thanks guys, I hit it with the rub this morning and injected it with creole butter a few minutes before putting it in. I'm using some hickory. Well see how it turns out.
Everyone is always so helpful.