- Jul 25, 2007
- 2,761
- 17
For Saturday's BBQ event, I am doing 5 slabs of babybacks, but also going to do a 5# boneless pork loin on the smoker. I was thinking of wrapping in bacon, but decided I am going to wrap the loin in banana leaves instead.
I am going to marinate the loin Thursday night in pineapple juice, and then rub the loin with some spices, and wrap with banana leaves and let it sit friday night in the fridge.
I am thinking 6-8 hours @ 235 will do it - to get it to about 155-160 degrees. I want it moist and am going to slice it.
Anyone ever do one of these, or have any smoking boneless pork loin tips they can share?
I will post pics of the whole process and the BBQ
thanks for any ideas/help.
jim
I am going to marinate the loin Thursday night in pineapple juice, and then rub the loin with some spices, and wrap with banana leaves and let it sit friday night in the fridge.
I am thinking 6-8 hours @ 235 will do it - to get it to about 155-160 degrees. I want it moist and am going to slice it.
Anyone ever do one of these, or have any smoking boneless pork loin tips they can share?
I will post pics of the whole process and the BBQ
thanks for any ideas/help.
jim