First smoke ever tomorrow, pork loin roast

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Original poster
Dec 7, 2013
Lynnwood, WA
I got my camp chef smoke vault assembled and cleaned up ready to do my first smoke. I bought a wireless Maverick ET733 thermometer to monitor the meat. I've got a 4.9# bone in pork loin roast in the fridge dry rubbed that will sit overnight.
The plan is to smoke it at 220* degrees with cherry wood and apple cider in the water tray for 2-3 hours target a IT of 140* then wrap it in foil and rest to a minimum of 145*.
Does this sound like a reasonable game plan for my first adventure?
I've learned a lot here on SMF and think it's a good path, but any extra tips are most welcome.
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The plan is good but you gain nothing putting anything but water in the water pan. Adding Apple Cider will not give the meat an apple flavor. ou can use it to catch the pork drippings. Follow the recipe below using the Apple Cider instead of sauce and thicken into a gravy...JJ

Apple Pork Topper

3C Apple Sauce

3T Dijon Mustard

3T Brown Sugar

2T Apple cider Vingar

1tsp Rubbed Sage

1/2tsp Black Pepper

1/2tsp Salt

1/8tsp Cinnamon

Optional: 2-3 Apples, peeled, diced and sauteed until golden brown and tender in 2T Butter.

Place all in a pot and simmer on low until thickened as desired. Adjust sweet/salt to taste. Spoon over Pork Roast, during last 30-60 minutes of Cook time and/or over the pork at the table.
Thanks Jimmy, I thought about that and decided not to use the cider just water. I want to experiment with the wood and smoke intensity anyways. I'd rather gradually add external flavors as I progress experience wise. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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