Requesting advice - Boneless Pork Loin

[Samalie]

I'm smoking a boneless pork loin (actually, a pair of them) in a couple of hours.

They're just over 2lbs each, and are currently coming to room temperature in a simple rub of black pepper, garlic powder, salt & a very small amount of cayanne for kick.

I currently plan to smoke for 2 hours 20 minutes, obviously keeping the temp between 195 and 210, plus then whatever cooking time/ftc time is needed to get the internal temp to 160.  Planning mostly apple wood with a bit of cherry in the mix.  I also intend to throw some bacon on the rack above just to add some fat/moisture to the loin.

Since I kinda farked up my first smoke, I thought I would throw my plan out here & make sure I'm not an idiot & missing something obvious :)

Sammy

[Tiny Tim]

'Bout the only thing I'd do different is omit the cherry since I don't have any of that flavor.

[Consiglieri]

I think your plan is sound.  I did a bunch of loin on Mother's day and the crowd loved it.  I smoked for 2 hours twenty minutes alternating apple and cherry, plus one pecan because I had it hanging around.

Good luck!

[Samalie]

Thanks for the quick replies guys....the lons are in the OBS now, cabinet temp holding solid at 193, internal temp of the roasts at 129, and going strong :)

[West Coast Kansan]

160 Is a good temp for us but many here will pull them at a lower temp of 150 or so. It is a bit of a preference ...as long as it is cooked...since you have a couple going you may want to check one at a lower temp for comparison ... but 160 is my number  ;D

[Samalie]

Pulled her today at an internal of 161 even....FTC'd for about 3 hours.

End product was awesome....could have mabye used another 20 minutes of smoke, and I see now where I'm going to play with the rub/etc, but a much better smoke than my first.  If nothing else, we got a great meal & a solid baseline to now experiament off of.

Thanks for the advice, and once I get a chance I'll post my 1 pic from tonight :)

Sammy

[Consiglieri]

Glad it worked out.  Now, a sandwich wouldn't be too much to ask, would it?