pork loin cook time?

Discussion in 'Pork' started by timmo760, Jun 20, 2011.

  1. I am going to be smoking a pork loin for a family member this weekend. I haven't smoked one yet and have been searching and searching to find out roughly how long per pound it will take. I know its just an estimate and not done till internal temp is where it needs to be. So if someone can tell a simple rule of thumb to go by that would be awesome
    -tim
     
  2. flash

    flash Smoking Guru OTBS Member


     You can always use 1 lb for 1 1/2 hours, but that is not always accurate. Take it to 150º internal, then wrap it in foil for 45 minutes after removing it from smoker.
     
  3. scarbelly

    scarbelly Smoking Guru OTBS Member

    X2
     
  4. Ok thanks guys. That's what I though but there were so many different answers the I found. One was as little as 1/2 hour per pound. I didn't think that was right either
     
  5. meateater

    meateater Smoking Guru SMF Premier Member

    Good advice above , just make sure your therm is accurate. If your not sure click on the link in my signature for instructions. [​IMG]
     
  6. flash

    flash Smoking Guru OTBS Member

    Back before I went by Internal temp, I used time, but based it more on 1 hour and 15 minutes a lb.  Internal temp is the way to go, due to so many variables to go by time.
     
  7. smokinal

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

    They tend to cook quicker than you would think. You only want to take it to 145 IT. I would estimate about 1 hour per pound.
     
  8. el ropo

    el ropo Newbie

    I cook loins at a higher temp to avoid drying out the lean cut of meat.  I'll smoke at 275-325 to an internal temp of 135-138, then pull and rest in foil and ice chest for one hour.  It will continue to rise in temp and end up at 145, and always turns out yummy.  Taking a loin over 145 is pork abuse in my mind, it's just drying it out.
     
  9. venture

    venture Smoking Guru OTBS Member

    I am with El Ropo on this one.  Even the retarded USDA has lowered the temp for intact pork muscle meat to 145.  Be sure not to probe your meat raw, or you will need the higher internal temp.  I like my pork more juicy, and now even the USDA allows that.  Still, it is a matter of preference, so go from there.

    Good luck and good smoking.
     
  10. raptor700

    raptor700 Master of the Pit OTBS Member

    Cook time will depend on the temp you smoke at.

    Quote:
     Merv is right, I don't probe for 2-3 hrs into the smoke or till I think the outside temp is 140º or above.

    Good luck and remember the Qview[​IMG]
     
  11. Ya for sure some qview. I will be doing some ribs and a brisket too so I was wanting to know so I put everything in to where everything comes out at about the same time.
     

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