How should I cook it?

[JohnO]

My buddy bought a 3 pound pork loin wrapped in sausage and bacon. He asked me to smoke it. I have a weber bullet and was thinking of smoking it at 225 until it hit 145 and then let it rest. Does that sound good?

 

[Bill Farmer]

I would do it at a higher temp around 300. the internal temp you are looking at would be right where I would pull it to rest

 

[JohnO]

I hope the bacon would keep it from drying out

 

[Matt H.]

I agree with bill unless you want to sear it before or after you smoke it

 

[John Sp]

I agree with the above. You want a higher temp to get the bacon crispy. I would run the smoker between 300 and 325. I did a similar one recently over high indirect heat using the rotisserie and we were very happy with the outcome. However you cook it - it will be hard to miss with the triple whammy of loin, sausage, and bacon...

Regards,

John

 

[Rich Dahl]

I agree also run a little higher than 275 to get the bacon crisp. Let us know how it turns out.