Pork Loin on WSM 22.5

[LMack]

Hello All from freezing *** cold colorado,
I picked up a real nice pork loin at the store and would like to smoke/cook on my new WSM. Any guidance and thoughts from any of you.
Thanks all

 

[timothy]

Full or half and is it boneless or bone-in?

Tim

 

[Tony R]

http://virtualweberbullet.com/porkloin1.html

 

[LMack]

Thanks Tony

 

[Paul Pearson]

I did one over the summer cut in half and smoked at 250 over water. It took about 2 or 2.5 hours to get to 145 internal temp with a boneless loin. Even though I held it in a cooler for a couple hours it came out very juicy