How to Smoke Pork Loin Properly
A: The location of the thermometer does not really matter as long as the tip of the probe is in the center of the meat.. the thickest point, and is not touching a bone
Pork loin does not usually have the fat content of a lot of other cuts of pork and sometimes it is wise to make a few compensations for this.
I like to rub it real good with Jeff's Naked Rib Rub the night before I am going to smoke it and sometimes I wrap it in plastic while other times I just put it in a tight sealing bowl in the fridge overnight.
I like to place some real fatty strips of bacon around the pork loin and even attach them with toothpicks sometimes. This naturally bastes the meat and keeps it from drying out during the smoking process.
Also, be sure to only cook it to around 150-155 for best results.
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