Smoked pork loin roast

[Pete590]

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[Duffman]

I did one of these this past Sunday. $1.99 a lb at Publix for a hunk of meat around the beginning of the year, decided to pull it out of the freezer and give it a go. Did low 225 til 120 and bumped up to 500 to finish out til an IT of 145. Sliced thin and made some great Sammies

 

[flh69]

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I did this exact recipe yesterday. Very simple recipe with excellent results.
Thanks

 

[JamesB]

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Anyone have a suggestion for spicing up a smoked pork loin? I’ve been smoking them for years (only recently on an RT-700) and I’ve had great exterior results with various styles of rubs, and decent smoke rings, but the “heart” of the meat still comes out bland (juicy and moist but not unusually flavorful). Any suggestions for an injection or something else to (no pun intended), cute that?

Thanks
James

 

[Pacman]

I don't claim that I had all of my ratios right as it was pure "mad science" putting this together, but this is what I have scribbled in my notes when I brined and roasted a pork crown rib roast years ago. Results and crowd appeal for a group of 26 people (NEVER AGAIN!) for Christmas were very good. I will probably try it again and for a solid loin, I'd brine first and then inject. Just a suggestion, not a recommendation:

6 garlic cloves
½ sweet onion
1 C cider vinegar
½ C kosher salt
½ C sugar
½ t red pepper
1 C water
1 beer
4 C ice
2 sprigs rosemary
1 t dry ginger
1 t dry thyme
2 T honey
1 t dry mustard