I picked up two, whole, boneless pork loins on a good sale this week. I cut the ends into large roasts and the centers into thick chops.
I've got one of the roasts in a brine now and plan to smoke it up a little later today. The plan is to go with a light coating of rub and smoke with some apple wood until it hits about 140 degrees so hopefully it'll stay moist. It's pretty lean, so I'm worried about it getting dry.
I've got a buddy who smokes loins all the time, and they're awesome and juicy, so I know it CAN be done. Just don't know if I can do it.
