Pork Loin Advice

Discussion in 'Pork' started by pantherguy, Dec 3, 2015.

  1. pantherguy

    pantherguy Newbie

    I've done some smoking but mainly small stuff just for the family. I've got about 20-30 people coming over this weekend and need some advice.

    I've got a 10 lb pork loin and a 5 lb brisket. First thing, I'm wondering if I should cut the pork loin in half before smoking or just leave it in the 10 lb log. Also, how long am I looking for each depending on temperature of course? Lastly, I'd like to pull them off around 4:30-5 to cut and then put them in a roaster until people start arriving around 6. What temp should I pull them off and what temp should I set the roaster? I plan to put some beef broth on the bottom of the roaster with some foil on top.
     
  2. tropics

    tropics Smoking Guru SMF Premier Member

    A little more info would help answering your questions. Your location and type of smoker

    Richie

    Pork Loin I cook to an IT of 145*
     
    Last edited: Dec 4, 2015
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Pork and brisket cook completely different. You can leave the loin whole or cut in half. Either way it will take the same amount of time. Lean roasts like pork loin you need to cook to an internal temp of 145 (min), and in my opinion no more than 150. When you hit 145 you want to take it off and wrap it n foil and rest for 30-45 minutes before slicing. Time will depend on your smoker temp and thickness of the loin. Lower temps I'd say you'd be around 4 hours. I've had them done in 2 with higher pit temps.

    Brisket if it's a full packer can take 12-18 hours depending on temps. It's about tenderness. This can happen anywhere from an internal temp of 185-208. When the IT gets to 185 you want to probe multiple spots with a toothpick or skewer. When it slides in like going into warm butter your brisket is done. Brisket also needs to rest wrapped in foil for 45 min- 1 hour.

    As for your roaster warmer I'd set it fairly low but high enough to keep the meat at a safe serving temp.
     
    Last edited: Dec 4, 2015
  4. tropics

    tropics Smoking Guru SMF Premier Member

    Case thanks for catching that

    Richie
     
  5. pantherguy

    pantherguy Newbie

    Sorry, it's a Masterbuilt electric smoker.

    Thanks for all the info, it's much appreciated.
     
  6. tropics

    tropics Smoking Guru SMF Premier Member

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