Need help with a couple small pork loins

Discussion in 'Pork' started by daddyzaring, Jul 3, 2010.

  1. daddyzaring

    daddyzaring Smoking Fanatic

    I got a couple of small pork loins, a little under 28oz.  I haven't done these before, so I am not sure of the time and temp, well mainly the time.  I plan on wrapping them with bacon, and smoking in my GOSM charcoal, with hickory and cherry or apple.  Any help would be greatly appeciated.

    Thanks,

    Jeff Z
     
  2. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    28oz sounds like tenderloins. wrap in bacon and Forget about time . 160 max and pull em off the smoke. Slice in medallions and serve w/ some brown butter and pecan sauce w/ some fresh squash.
     
  3. daddyzaring

    daddyzaring Smoking Fanatic

    Any idea about how long it should take to reach 160?
     
  4. meateater

    meateater Smoking Guru SMF Premier Member

    Time we all have, a meat therm will answer all the unanswered questions. [​IMG]
     
     
  5. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    i really couldn't tell you .That's why we allways say ,Anything but ribs you smoke to temprature not time. You wont have a stall w/ that small piece of meat and it should go smooth .but there are to many varibles to guess how long it would take to get to 160.
     
  6. daddyzaring

    daddyzaring Smoking Fanatic

    Okay, so 200-250 will be good right?  I am  also doing a couple of breakfast fatties, a ground beef fattie, and one or two italian sausage fatties, maybe some liitle corn cobs too.  Just my share for tomorrows family dinner.
     
  7. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    sounds like y'all will be eating good for the forth.

     the temps sound right.
     
  8. daddyzaring

    daddyzaring Smoking Fanatic

    Well I am up.  Now I just need to wake up enough to get started. lol  Will try to post some qview some time today, if I can remember the camera.
     
  9. daddyzaring

    daddyzaring Smoking Fanatic

    How much difference would it make if I left my water pan out?
     
  10. flash

    flash Smoking Guru OTBS Member

    More like 145 to 150º if they are tenderloins and personally I would roll them around on the grill instead of the smoker. They will not take long. After you are done, wrap in aluminum foil for 30 to 45 minutes, then slice.
     
    Last edited: Jul 4, 2010
  11. flash

    flash Smoking Guru OTBS Member

     Basically then, you are grilling.
     
  12. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Agree with what Flash said.

    Overall, sounds like a great smoke is underway and good eats for the family are following!
     
  13. daddyzaring

    daddyzaring Smoking Fanatic

    I am talking about how it would effect my temps, and how would it be "grilling" if I am using smoking wood, and have tbs?  Not all vertical smokers have water pans, and it is called a GOSM smoker not a GOSM steamer?
     
  14. daddyzaring

    daddyzaring Smoking Fanatic

    Actually, thinking about it more, maybe I should be asking if the amount of water in the pan makes a difference in the temps.  I'v been having some trouble with keeping steady temp with this smoker, and I am sure it is probably just something I am not doing quite right?

    One other thing, would it be okay to keep these wrapped in foil for a couple hours before they are served?
     
    Last edited: Jul 4, 2010
  15. flash

    flash Smoking Guru OTBS Member

     Water in the pan does create some moisture, all though very little. I left the water pan out of mine one time and came back to find the smoker temps at 450º instead of the 225º that I wanted. The amount of water in the pan does create a heat sink and depresses the heat so it does not go ballistic on you. The only time I use a full pan of water is for a Pork Butt, otherwise I go with 1/2 to 3/4 and add some when needed. One other thing you can use and this will give you higher and more constant temps, is Playbox sand. Make sure it is moist. You can even use it several times if you place a sheet of aluminum foil over it to catch the drips.

     No problem keeping them in foil, most butts you want to remain in cooler and foil for 1 to 2 hours anyway.

     Pretty cool. I have the same Uniflame and same GOSM, although I converted mine to propane.
     
    Last edited: Jul 4, 2010
  16. daddyzaring

    daddyzaring Smoking Fanatic

    Well qview will have to wait 'til tomorrrow, dinner got rescheduled. 

    This was the first time I have done Jimmy Dean fatties, OH MY GOD are those good.  I especially like the ends where there's more sausage, mmmmm.  I panned and foiled everything else to be warmed up tomorrow.  I will get the finished pics of that stuff then, and put up pictures tomorrow night. 

    Oh, and to everyone who has posted their fatties, and posted directions and such for smoking fatties, I THANK YOU.  lol
     
  17. daddyzaring

    daddyzaring Smoking Fanatic

    Here the qview.

    [​IMG]

    [​IMG][​IMG]

    In the smoker,

    [​IMG][​IMG]

    Breakfast fatties (weren't ready until a little after noon lol).  The wife didn't like how it looked like eyes looking at her. lol  Didn't stop her from eating it though.

    [​IMG]

    Two small pork loins, one was mestique marinated when I got it, theother was plain, I rubbed with PC garlic rub, and spinkled PC italian seasoning on the bacon.  They were good, melt in your mouth good.  Also did an italian sausage fattie with mushroom, black olive, pepperoni, canadian bacon, and provolone, and mozzerella cheeses.

    [​IMG]

    Ground beef, with pulled beef and chedder filling.  It kind of exploded. lol

    [​IMG]
     
  18. daddyzaring

    daddyzaring Smoking Fanatic

    bump
     
  19. daddyzaring

    daddyzaring Smoking Fanatic

    this is the last bump
     

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