New to all this

Discussion in 'Roll Call' started by kevc, May 21, 2016.

  1. kevc

    kevc Newbie

    Hello I'm from the great white north. Manitoba Canada. I've tried smoking for about a year but only 4 times all ribs. I have a master built sportsman elite electric smoker. Needling advice on pork loin 7 lbs
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

  3. kevc

    kevc Newbie

  4. kevc

    kevc Newbie

    Im using a brine over night so smoking in a tin foil pan is awsome advise. I'm injecting it with the brine. It's a 7 lb pork loin. How long should i smoke for. Ie when to stop adding Wood chips . What temp and how long
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I would keep the smoke rolling the whole time.

    Smoke at 225 until the IT is 140, remove from smoker & let it rest about 1/2 hour before slicing.

    In that 1/2 hour the IT will come up to 145  which is safe for pork.

    It will be a little pink, but very juicy.

    Probably going to take around 3 to 4 hours to smoke it.

    But go by internal meat temp (IT). Not time. It's done when it's done.

    Every piece of meat is different, and cook times can vary.

    Al
     
  6. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Welcome aboard Kevc!  Al's got you covered on that pork loin...that's pretty much how I'd do it too!  Good luck and be sure to show and tell how it turns out!  [​IMG]

    Red
     

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