Is it possible to do low 'n slow boneless pork loin?

Prof Dan

I did my first boneless pork loin last night -- garlic/rosemary marinade, 325 for two hours till internal temp hit 155, let it rest 10 min, and slice. This was not a tenderloin -- it was a 3 pound pork loin roast that the butcher had butterflied and then rolled. [I unrolled it to rub the spices in and then re-tied it.][p]It was very good -- and my 19 year old son invented a great sauce [bbq sauce plus dry sherry plus carmelized onion]. But I was wondering whether anyone has tried pork loin low and slow? I'm hoping to get even more smoke into the meat, without drying it out.[p]Thanks in advance for your advice!

Tim M

Prof Dan,[p]It is too lean for slow cooking. The rule of thumb is:[p]Lean = hot and fast cooking[p]fatty = Low and slow cooking[p]Tim

Unknown

Prof Dan, No can do, you must cook fast. If you want more smoke flavor, add a little liquid smoke to marinade or, I just keep adding hickory chips throughout the cook. 1 1/2 - 2 hrs. is the most I have ever cooked a roast or loin.