- Jan 9, 2016
- 21
- 10
My wife went to our meat market and ended up getting a Pork Loin Roast with Bone-in. I would assume I would smoke just as I would a a regular pork loin up to 145-150 for IT. Any particular good methods of cooking (i.e. foiled, unfoiled, etc) also what temp? It's 4.7lbs so about how long as a guide should I expect this to take? Didn't know for estimating when I need to throw on the smoker, how long per pound at the designated temperature. Thanks in advance!