Any help on NY pork loin roast boneless?

[Cloquet]

Morning-
I picked up a 3.5 lb boneless NY pork loin roast from the store this morning. Typically the wife will put this in a crockpot with some goodies and after an all day cook we cut the netting and dig in.
I'm wondering if anyone has smoked this before? Can it be as simple as putting some rub on it and then to the smoker at 220 for approx. 3 hrs ? (I'll be checking IT temp)

Any thoughts / help would be appreciated.

 

[DanMcG]

Never heard of a NY pork loin roast, but I think your plan is solid.

 

[sandyut]

I smoked a random pork loin roast i picked up at Kroger on 225 to 145 IT and it was killer. it was about the same weight too. SPOG rub only, but I am sure it would have been good with rub of choice.

 

[SmokinAl]

I've never heard of a NY pork loin roast, but if it's a loin then it needs to be pulled off the smoker at 137-140, and after a 15 minute rest under a foil tent. It will inch up to 145. Pork loin is one of my favorite cuts of pork, just don't overcook it.
Al

 

[Bearcarver]

I've never heard of a NY pork loin roast, but if it's a loin then it needs to be pulled off the smoker at 137-140, and after a 15 minute rest under a foil tent. It will inch up to 145. Pork loin is one of my favorite cuts of pork, just don't overcook it.
Al

I'm with Al, on the Pork Loin.
A Pork Loin does look a lot like a NY Strip, so I can see the name similarity.
Would do like Al said with it, unless I want to make some Canadian Bacon with it.

Bear

 

[tropics]

I did one in the oven yesterday

Thanksgiving 2019 Pork Loin Roast

Yesterday was almost a disaster,had to trash a 15 pound Crown Roast. Found one store open Save a Lot they saved my day,picked up a 6.5 pound boneless Pork Loin Rubbed it down with @xray Porketta Rub Joe thanks again for that recipe In the oven with brown sauerkraut Stuffed Baby Bella...

www.smokingmeatforums.com

Richie

 

[Hawging It]

All the above are a perfect ways to smoke a loin roast. 99% of the time I smoke them on the stick burner with wild black cherry splits. I hit mine light with All Purpose seasoning then hit it heavy with Malcolm Reed's THE BBQ RUB. Then smoke at 250 until internal is 140. Thirty minute rest then slice. Always tender, juicy and so simple.

 

[Steve H]

Never smoked one before. But they are great rubbed with spog, seared and put in the oven.