Pork loin smoke help

[isuhunter]

Colleague at work got a pork loin from a client and he asked if I would smoke it because I'm the "cook" of the office.

Cant really think that Ive ever smoked a pork loin.

250* until 145* internal? I'm using a UDS

What do you guys suggest for seasoning? SPOGOS?

 

[long haired hippie]

I inject mine with apple juice, rub with rub a light coating of bar-b-q sauce and drape with bacon.

 

[gcs]

Pretty much any basic rub you like, cook to 145 and you'll be good to go...

 

[HouseDoc]

Pick a rub with some brown or turbinado sugar in it.

 

[thirdeye]

I use a Lite-Apple Brine (or apple/white grape) and inject it about 2 or 4 hours before smoking. I use 1/2 gram to 1 gram of salt per ounce of juice. If you buy the little bottles, some are 8 ounce and another brand is 10 ounces, you can mix the salt right in the bottle.

The 145° finish temp works well.

 

[DocFenner]

Pull it at 135 and then let it rest before slicing. You'll hit a proper finish temp from there.

Last time I smoked a Pork Loin, I used a Molasses Brine (6oz Kosher Salt and 4oz Molasses in 1qt Water for 2 hours). After rinsed and dried, I rubbed it down with Bourbon, then rubbed it all over with Brown Suger. Then seasoned it with Nutmeg, Garlic Powder, and Black Pepper. Smoked it with Cherry Wood. Was amazing.