Christmas pork loins!

Ok, more like weekly pork loin LOL

So I usually do this once a week for meat snacks. Purchase a pack of pork loin, season with a dry rub and put back into the fridge. Build a fire to around 250°-275° in your smoker (Mine is a Weber Kettle w/a divider for 2 stage fire). Smoke for 30 minutes and check temp. Shoot for 145°-150°. On a wire racked 1/2 sheet pan, wrap the entire thing w/foil and cover with towels to rest. Usually one will finish 10 or so minutes before the other so pull it, wrap and wait.

I pulled the first one at 144° second one at 151° about 15 minutes apart. Foil wrapped the pan, covered in 2 towels and meet friends out for Christmas cheer (drinks). Came back in about 2 hours and sliced in. There really wasn't much difference on how tender they ended up and both were super delicious. This works great with any rub that contains sugar too as it builds a crust but 30-45 minutes is too quick for the sugar to burn. I usually foil wrap and let rest for 20 minutes for carry over cooking when I'm heading out to celebrate the holidays. All and all it takes about an hour from start to finish and is super easy and delicious. I just time everything on my phone and usually make this once a week