Whole Pork Loin Help Please

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Need help with a pork loin , I'm doing a little B-Day party for a friend . I will be doing some other meats Ribs & Butts that I'm fine with it's just I have never done whole loins . He wanted some sliced to go along with the pulled .
I will be using a reverse flow smoker for inquiring minds . Normal 225ish . On loins I am thinking inject apple / peach . Then applying rub and rest . This is where I need the help .
Cook til color 2 - 2 1/2 wrap with sugar and juice maybe honey as well . Is the internal temp desired 165- 170 n or what ?
And is that the Finish temp ?
So if I'm going to apply a Finish Glaze and back in for
1/2 to an hour to set , about what temp do you Un-foil ?

[biker.chef]

I won't cook a pork lion that long or to that high a temp.

Pork lions have almost no marbling so they are better if cooked at a higher temp for a shorter time.

Cook to maybe 145° and let rest.
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biker.chef hit the nail on the head..... whole center cut pork lions have zero fat....
I cook to 145-150......tent in foil for 15-20 minute rest and you will end up at around 160 give or take a degree or two.....
nothing worse than a dry pork loin.....sucks.
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Thanks Guys

[whall]

Another bit of advice would be to cut the loin in half. It will help to keep from smaller end from drying out.

I only dry rub and cook them to around 150ish and take them straight off and wrap them tightly in foil and let them rest.

I have cooked 25+ this way and haven't had one that was dried out. . . yet

[phil c]

Gotta echo what others have said. cook till 145 then wrap and rest.
I inject mine with apple juice the night before. then a bit of Big Rons Original rub. If you sace of glaze wait till internal is about 120.
Good eats await!
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[craft&que]

[quote="phil c"]Gotta echo what others have said. cook till 145 then wrap and rest.
I inject mine with apple juice the night before. then a bit of Big Rons Original rub. If you sace of glaze wait till internal is about 120.
Good eats await![/quote

Agree with the temps suggested above. You can also wrap from the tail up towards the head of the loin in bacon to introduce fat during the cooking process. Pull at 145 and let carry over.

[Mr Tony's BBQ]

I traditionally do a dusting of tenderquick the night before, adds a light hammy flavor to the outer edges, leaving the center a pork roast flavor [ also builds a meathead smoke ring even in an easy bake oven ]. I like to wrap around 135° to keep as much juice as possible and cook to 145° MAX. Let rest and slice, pour juices back over finished slices.
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