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 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