First time smoking a pork loin. 3.55 lbs, injected with apple juice, sweet and spicy rub (let it sit overnight in plastic wrap) and wrapped in bacon. Used combo of Cherry and Apple to smoke. brushed with apple juice every so often. Turned out pretty good and stayed moist. I used a water pan in the smoking chamber is this necessary in SFB style smoker? Kept the temp between 220 and 260 but mainly at 225 for about three to three and half hours. I will take any tips too.
wrapped up in saran wrap with rub
on the smoker
about an hour and a half in
Done after resting for about 15 minutes in foil
this is an after thought picture of leftovers about an hour after dinner.
wrapped up in saran wrap with rub
on the smoker
about an hour and a half in
Done after resting for about 15 minutes in foil
this is an after thought picture of leftovers about an hour after dinner.
