8# bone in pork loin

Discussion in 'Pork' started by larryfoster, Oct 23, 2015.

  1. larryfoster

    larryfoster Newbie

    Got two halves today that weigh around 8# each.

    I would like to do one in my offset smoker Sunday.

    Any guidance and tips would be greatly appreciated.

    Seasoning, cook time, covered or uncovered, in a pan or no, anything to help a newbie.

    Thank you
     
  2. brandon91

    brandon91 Meat Mopper

    I would reccomend putting your favorite rub for pork all over, in the smoker @250F with some hickory/apple and smoke to internal temp of 140F and then rest under foil until it's 145-150F. That's how I do all my loins.
     
  3. larryfoster

    larryfoster Newbie

    Thanks, BRANDON 91

    Read a bunch of threads on here.

    Some said brining and others said rub.

    Because I had to do something last night to get it ready, I covered it in mustard (read somewhere to do that)

    Found I had some "Memphis Barbecue Rub" and rubbed that on it.

    Thinking of adding a little more of some stuff.

    Heading out in a few minutes to start a fire and see what happens.

    I have apple
     

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