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Original poster
Sep 20, 2016
Damn Hot, SoCal
Good day everyone. I have enjoyed reading the forum over the last few days. I just got this bug to try smoking. I was eyeballing a Traeger, but a friend suggested I just use my trusty old Brinkman gas grill with a small smoker box... so, here I am.

I quite literaly put on my first pork loin (about 2 lbs) with apple and hickory chips. We will see in a few hours. Will probably pull it at 140° and let rest another 30 minutes.

Thanks for the insight and confidence!

  Good afternoon and welcome to the forum, from a hot first day of fall  here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

Thanks all for the welcome.

I did learn that a 2 lb loin only needs about 1.5 hours at 275 to be DONE!!!  Oh, well... that's how we learn.
Now you have a good base... drop the temps till it's about 3 hours to get to that temp... or cure it first and start at 100 and bump up 10 each hour till you get to 145
Welcome to SMF!  Loins are already a tender piece of meat, you don't have to cook em to death  
  An IT of 145 is perfect, and let it rest 10-15 minutes before slicing.

Only suggesting longer for more smoke... but I agree with 145 IT
I knew where you were going, I agree with you.  A lower temp with more time in the smoke is great for that cut of meat.  I was pointing out that the meat is tender, and doesn't need low and slow to break it down.  We've probably got mchevy all confused now.  LOL

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