Smoking a pork loin

Discussion in 'Pork' started by jaguar, Dec 10, 2011.

  1. Hello to all you smokers,

    I am smoking a pork loin and wonder on smoking times. I saw 1.5 hours per pound and wondered if that would be about right. The loin is 9.06 lbs, and that would be about 13 or so hours.

    Thanks for any help you may give me
     
    meathead14 likes this.
  2. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    Sounds like a long time for a Pork Loin to me. I personally threw out the time charts when I started smoking and went by the internal temp. Keeping my internal temp around 235,  I would take it to an internal of 155 and pull it to rest. Some folks like them more rare but I take mine out between 155 and 160.
     
  3. blardov

    blardov Newbie

    I'm surely no expert but that seems way too long. What are you trying to do with it and what temp are you trying to get it to? I just smoked an 8lbs tonight at 240 degrees. Took 2hours. I pulled at 145 and wrapped it, let it sit for about an hour.  Family loved it.

    13 hours..I can't imagine it having one tiny bit of moisture left.
     
  4. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

  5. venture

    venture Smoking Guru OTBS Member

    Pork loin covers a lot of territory.

    We need more info.

    If it is intact muscle meat, 160 will make it way more dry than it needs to be.

    Good luck and good smoking.
     
  6. raptor700

    raptor700 Master of the Pit OTBS Member

      145º IT  and a 30 minute rest is awesome

                            [​IMG]
     
  7. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Just make sure it isn't pink in the middle if you are serving it to the "is it done?" crowd, if ya know what I mean...

    [​IMG]
     
    anthonywilliams likes this.
  8. smokinal

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

    I pull mine out at 140 and rest it in foil about 30 minutes. It will climb up to 145 during the rest.
     
  9. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    I'm with Al and Ken on this one and I pull mine at about 145° I thought the FDA just changed the temp to 140° for pork. I don't mind alittle pink in my pork and I personally haven't had a problem with that.
     
  10. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    I'm sorry... I meant my smoker temp at 235......
     
  11. Thanks for all the replies. I will remember to use internal temperature as a rule from now on. It came out great by the way.

    Thanks to you all!
     
  12. madmax

    madmax Newbie

    USDA Recommended Safe Minimum Internal Temperatures
    • Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.
     
    dgsmokes likes this.
  13. fwismoker

    fwismoker Master of the Pit

    145 degrees is the correct answer...3 minute rest
     
  14. Let it rest for a half hour or so - you'll be glad you did  [​IMG]
     
  15. sigmo

    sigmo Smoking Fanatic

    Surely they meant 30 min, and not 3 min.

    Phoned in.
     
  16. lu1847

    lu1847 Smoking Fanatic

    I'm with the 140 and at least 30 min rest. You won't be disappointed.
     
  17. 173rdherd

    173rdherd Fire Starter

    just put mine on my MES30 (4) 10" pork loins, brined 2 days.....doing 235 with a mix of apple and hickory with apple juice in the waterpan. plan on pulling at 140 IT.
     
  18. Just did two 3.5 lb. loins this evening. Rubbed them (two different commercial rubs) and wrapped them tight for two hours (while I smoked 2 lbs. of mixed nuts), then put them in the Smokin Tex at 225 with three ounces of cherrywood chips, and three hours later they were at an internal temp of 150F. Shut it down, tented them with foil on a platter inside for 20 minutes, sliced the one, and it was perfectly cooked, just smoky, and juicy, one of the best pork roasts I've ever done. No brine, but juicy as anything. But...no smoke ring. How can I get more smoke and that nice pink ring? Lower temperature and longer time?

    Lew
     
  19. Hey Lew. Sorry to have to tell you this but an electric smoker won't give you a great smoke ring like a wood/charcoal smoker does. The good news is that a smoke ring doesn't make the food taste any better - it's just an appearance thing...
     
    bigharpitbbq likes this.
  20. HA! Well, no worries; at my age, I'm past worrying about appearances anyway. I can live with no ring; the ease of the electric suits my personality. If I had a wood/charcoal smoker, I'd be pissed all the time because I kept forgetting to tend it. Horses for courses, as my Scottish friends always say.

    Thanks!
     
    frank king likes this.

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