Bone in pork loin. Please help.

[Bigr314]

I want to cook something different so I bought a 5 pound bone in pork loin. Have never cook one before. Any advice would help a great deal. What kind of rub? How to trim(prepare for smoking).Cook to temp(140?). How to serve? This is for a special dinner that's why so many questions. I have a reverse flow and like to cook with cherry. Thought of smoking it, then resting,then cutting and searing on a hot grill. Just don't know if that is a good idea. Thanks for the help.

 

[Fwismoker]

I'd tear one of those up... One of my favorite cuts are loin CSR's with the bone.

Definitely wouldn't stress on temp too much, just keep it under 150*. When I roti though I'd let it go way above that and it's juuuuuuicy! You'll do great, just post pics!

 

[mjpmap]

If you are up to it, I would filet the loin off the bone, season it and then use butcher twine to tie it back to the bone. That way, you get all of the flavor that the bone provides, but then, after cooking, you end up with a boneless loin for slicing. My preference would be to put fresh rosemary, sage, and tyme between the loin and bone for cooking. Fresh herbs give great flavor to the meat. Above all, have fun with it!

 

[mikemci]

I've never done a domestic pig but that's how I do feral pigs. Saw off the ribs, brine the spine/loin in Oakridge Game Changer, rub with Plowboys Yard bird and smoke to 140*.

 

[Bigr314]

Thanks for the help guys.