WSM 18.5 and Boneles Pork Loin Sirloin Half


 

Jack Dietrich

New member
Hi Everyone,

I plan on smoking a 10.5# boneless pork loin sirloin half roast on my WSM 18.5 and looking for some recommendations on WSM cooking temp and internal temp. Will foiling be necessary at a point to avoid drying out and what smoke wood is appropriate? I'm planning on using a variation of Orange Juice Marinade. Thanks for any suggestions!

Thanks
 
I'd go with cherry or apple smoke to compliment the fruit marinade. Alder also has a nice subtle flavour.

I normally do loins in the 325 range to an internal of 145.
 

 

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