I like to cure and smoke pork loin to slice and use for ham sandwiches. They are the perfect size for a slice if bread. Normally I do them at 180 degrees to an it of 145 . Last year I did 200 lbs for my family and friends and neighbors everybody loved it and wants more. But after being on this site for the last three months I have picked up a few pointers!! Loins are to lean to smoke at that low of a temp and will dry out.( Which my last ones did but they were still good) so that being said here we got at 275 degrees. I am doing a small batch to see the difference.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
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