Smoking a Center Cut Pork Roast?

I think you're on the right track with the brine, as I believe this is a pretty lean cut of meat. I would cook it similar to the way you would a loin or tenderloin. I like to cook mine around 350-375 and pull with an internal temp around 140-160 (depending on how you and your guests like your pork cooked) and let it rest for a while before slicing. I like to pull mine around 140 and let them temp rise 5+ degrees while resting. If some of your guests like the meat without a little pink, you could always cook more after slicing. If you have a section of your grill that is a little warmer than the rest, I would reserve that for the bone section, as the meat next to the bone will take a little longer to get to temp. You may also be able to slice it into pork chops before cooking and cook it the same way you do pork chops.

quote:

---

You said it is a pork loin, but my mind read butt

---

yea threw a little monkey wrench in my plans

Does this help?

LINK

Thanks Catman

quote:

---

you think a low and slow method could dry out the meat, smoker only gets up to 250F

---

The brine will help keep it juicy. But a lean cut of pork will be very dry if overcooked. Overcooked is a relative term based on your taste, and I like lean pork cuts a little pinker than most others. I wouldn't let the internal temp get past 145 on the smoker or 150 while resting, but that's me. Also keep in mind if it's 150 near the center, it will be higher as you get closer to the outside edge.

quote:

---

NickyT

---

So what did you do? How'd it turn out?