1st Time Smoking Pork Loin

I always brine pork loin or chops. I use 1/2 cup Morton Kosher salt, 1/2 cup brown or turbinado sugar, a couple of tablespoons of soy sauce and a couple of tablespoons of whatever rub I put on the outside.

As far as rub, I use a variety of popular BBQ rubs. My favorite is Plowboys BBQ Yardbird with Simply Marvelous Cherry or Apple a close second. A simple rub of salt, pepper, garlic and poultry seasoning is good, too.

I usually cook pork loin at 325 or so until it is 135 internal then let it rest before slicing. It will be 140 - 145 internal after resting.

But, it you want to cook at a lower temp I would do as Bludawg suggested.

Another option would be to cook it at 225 - 250 until it is 130 internal and then sear on all sides over a hot grill until it is 140 internal, then rest and slice.

Pitmaster T said:

This video shows how easy stuffing can be. I am using (not in this video) and uncased chorizo now that i freeze to stiffen and stuff. It bastes the inside with a delectable taste... I also brine a bit. But even w/o brining the grease and flavor from the sausage is incredible.

http://youtu.be/Ab636AdLJI8

Click to expand...

Sweet or spicy Italian sausage is also great stuffed into a loin.

One note: If you stuff, make sure that you cook the sausage to 165. The sausage helps keep the pork moist so it won't dry out as it would if cooked to 165 without stuffing.