4.5 lb pork loin update

Discussion in 'Pork' started by uhmgood, May 12, 2011.

  1. uhmgood

    uhmgood Smoke Blower

    after putting on the rub and wrapping in bacon i left it out to come up to room temp , put in my MES30 set at 250 , after only 1 hour it was already at 120 internal temp , way faster then i figured , cut back the smoker to 235 but in another 35 mins it was at 141 ( my target temp ) pulled it off , wrapped in foil then into a cooler till dinner time . sliced into 1/2 in slices , very juicy but not as tender as i hoped then i sliced into thin slices and it made all the difference in the world . don't want to say " melt in your mouth " but really very tender . i think the next time i will cook at 235 for an hour or so , then foil for another hour or so , pull it off and let it rest and then see what i got
  2. fpnmf

    fpnmf Smoking Guru OTBS Member

    Sounds like ya might be running a little hot.

    Are relying on the MES temp reading??

    They are notorious for not being accurate.

    I have a redi chek,but an oven therm can work.

      Have a great day!!

  3. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    [​IMG]         [​IMG]

  4. uhmgood

    uhmgood Smoke Blower

    i had 3 temp probes , the 1 in the smoker and 2 redi-chek , they were all within 2 or 3 degrees of each other. i think that maybe i left it on the counter for so long ( about 3 hours ) that may have had something to do with it . it was at 71 internal when it went into the smoker , normally i don't do that , usually, its out of the fridge and into the smoker 5 or 10 min later . thanks guys for the imput
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    That is dangerous. You only have 4 hours to get the meat from 40 to 140 degrees. You did not make it. You are lucky nobody got sick.

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