Boneless Porl Loin Roast

[Sam Cassmeyer]

Hi Everyone
I have an 18.5 WSM and I want to smoke a 9 pound Boneless pork loin roast. What smoker temp and internal meat temp should I be at?
Thanks

 

[JimK]

I'd go high heat - 300-375. Cook to 140-ish and rest before carving and let the temp come up a few more degrees.

 

[Sam Cassmeyer]

Thanks Jim K

 

[JimK]

Sam,

What are you going to use for seasoning?

 

[Sam Cassmeyer]

Last night I put olive oil on and used a store bought rub "sniders prime rib and roast" and stuck it in the fridge to cure.

 

[JimK]

Sounds delicious. What time should we be there?

Please take pics along the way.

 

[Tony C.]

i just did an 8 pound one on my OTG. seasoned with kosher salt,fresh ground 4 pepper blend,onion powder,garlic powder and some italian seasoning. i did it indirect of Royal Oak lump and a few hickory chunks. i took it to 135 internal and then direct seared it until 140. it is resting under some foil on the counter for 15-20 minutes. it smells wonderful. unfortunately the half dozen ABTs i made next to it will never see the dinner table. they didn't even make it to the searing.