First pork roast

[TARDISgirl]

Having gotten baby backs down with positive results (leftovers? what leftovers?), I am smoking my first pork loin roast today.  Its a little guy - about 3.7lbs for the two of us.  It had a nice layer of fat on the top, so I marinaded it overnight with rub that I found at Sprouts, using some olive oil as a binder.  Its now in my #1 with 3.7oz of maple with my thermometer set for 150. I'm hoping to have some pork sammiches later

 

[Pork Belly]

Did you put in a water pan? What temp are you smoking at? It's not a big piece shouldn't take too long.

 

[TARDISgirl]

Yep. I have a pan of apple juice, and its set to 225

 

[swthorpe]

Yep, it won't take long.  When I do tenderloins at 225, they are done within an hour.  I like that you back the heat off a bit to give it more time for smoke.

 

[DivotMaker]

Yep, that won't take too long at all, Michelle.  Due to the short, low-temp cook time with loins, you usually don't get much of a bark on them.  I reverse-sear mine on a hot grill (or hot 450°+ oven) to caramelize the rub and give it a little crust. 

Let's see some pics when it's done!  Best pork sammies in the world!

 

[TARDISgirl]

Finally got the pics off my phone.
Turned out super juicy, and was met with much approval. May even converted someone to electric smokers

 

[NDKoze]

That looks great!

Even looks like you got some bark to develop.

 

[DivotMaker]

Superb, Michelle!  Nice job!