Todd J
New member
Figured I'd try something different as an add on to the turkey this year. I found a nice 3.3 lb pork loin that seemed like a good idea to smoke. Now looking over the forum, I get the idea, this is not a great idea. Seems like it is best for the grill, but can work on the WSM with a foiled empty water pan. I have a weber gas grill, but wasn't planning to go that route. Is it ok to use a rub, like one used on a butt and smoke this around 300+ to an internal temp of 150. I'm was hoping I could wrap it in thick style bacon, after it sits in the rub overnight and then smoke with hickory and slice to serve. Trying to remember all I've read today, I think the only other opinion is to sear the loin before smoking. If so, when should I wrap it in bacon? I guess I could sear it, then wrap it and place in the smoker? So far my smoking has been ribs, picnics and butts. Just wanted to try something different that didn't require the time it takes to do a butt. Also thinking about throwing on some pig candy after the loin is done and the smoker is hot. Anyone been down this road?