First smoke tomorrow - tips on pork loin

[dangerousdowning]

OK, so finished the build this morning.
It's currently running empty as i type, just being seasoned.
I picked up a 2KG joint of pork lion this evening, along with some spices i need for the rub, ready for tomorrow.

Any tips on cooking times, etc?

Cheers

Luke

[Nodding scooby]

Hi, pretty sure that pork shoulder takes about 1.5 hours per pound of meat. Not sure if loin will be the same, either way have fun.

[Toby]

you dont want to take the loin to such a high temp (such as the 190'sF). As its a lean cut and doesnt have the fat content. The safe temp in the UK is 165f (75c) i would aim for that when cooking the loin.

[dangerousdowning]

I can see that this is where a lack of a probe can be a problem....

[aris]

Not traditional BBQ - but I would cut a slit a hole through the centre and stuff it with a breadcrumb, herb, and bacon stuffing.

As Toby said - it is very lean.