- Jan 3, 2014
Hi all and thanks to those who helped with my initial rookie questions. My first smoke was a big success. For those interested: I took a 2.5 lbs. pork loin, butterflied it open and then rubbed the inside and outside with a mixture of fresh parsley, fresh sage, fresh rosemary, orange zest, red pepper flake, salt, fresh cracked black pepper and olive oil. Then I wrapped the whole thing in pancetta and tied it up. I let that all sit in a plastic bag in the fridge for 6 hours. I then smoked it between 225 and 250 for most of the time, though it did creep up to about 270 for a bit. After 2.5 hours it was up to 145 degrees, which is when I took it out (pancetta was crispy too). If I had kept it a bit cooler it obviously would have taken longer, which would have been fine by mine. I was using pecan wood chips for this (and it was all done on my 18.5" weber smokey mountain). It was delicious and I am happy to have my first smoke under my belt.