Going to try it. All I remember is dryness from the past. Here's my method for this first attempt. Two under 4lb. Loins. One injected apple juice and butter. The second is butter and garlic. The first is wiped with avocado oil and then chupacabra. The second has the leaked out butter as the binder and then chupa rub on that. Both wrapped in wrap and in the fridge over night. Tomorrow on the pit unwrapped to 145. Yea, nay, what say you?

Let us know how it turns out. I’ve given up cooking pork loins any way other than sous vide.

Sounds good. I like a good pork butt sometimes

Relatively low fat content in pork loin = sear first on the grill and then smoke at a higher temp (350) to prevent drying out. Agree with 145 internal

Thinking about in the oven at 400 for ten minutes before the smoker.

Eso es. Apple on left. Butter on right

I cook mine to 135⁰ IT and then let it rest for 15-30 minute. Never dry and always fully cooked

This is the way.

Brine it then wrap it in bacon to cook. If cooking it hotter than 350 pull at 135 and rest. If I’m smoking all go 140ish bc it won’t increase as much with carryover when cooking 225-250.

Wrapped in Bacon...

This.

I use a 3-2-1 method like you do with ribs, wrapping it in foil with 4 ounces of apple juice . This makes it stay very tender and moist. Otherwise, smoked pork loins get petty dry.

pound those puppies out to about 1/2" thick, lay some prosciutto ham in it and roll, wrap in bacon and smoke at 250 till it hits 125 or so then grill over heat to crisp the bacon (just a few minutes).

slice and serve with cinnamon applesauce on the side.

A good rub will keep it moist.

Marinade in Italian dressing beforehand is a tasty way to go as well.