WSM 18.5 and Boneles Pork Loin Sirloin Half

[Jack Dietrich]

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

 

[Bob Sample]

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.

 

[Jack Dietrich]

Thanks Bob.

Any thoughts on high heat vs low heat given it 's a boneless?

Thanks