Your best time estimate for smoking 2.5 lbs. of porchetta?

Discussion in 'General Discussion' started by providence, Jan 5, 2014.

  1. providence

    providence Newbie

    First, I am sure this question has been asked, sorry about the repeat. Second and most importantly, I know that all meat is done when the temperature gauge says it's done, not when the clock says it is done. However, I am serving this for a dinner and having a rough idea of how long it will take will help me plan when I need to get other things done. Here's the specifics:

    I am using a Weber 18.5" water smoker.

    I am smoking a pork loin that is covered in pancetta, all totaled it's 2.5 lbs of meat.

    It is currently 36 degrees where I am and, interestingly enough, temps are expected to rise to the low 40's this evening.

    I'd like to smoke this meat around 250 degrees.

    I have looked in recipe books and at countless websites. Some are saying this thing will be done in 90 minutes, others are saying 4 hours. That's a big range! Ha ha. I know that meat temps are a temperamental thing and that patience is best, but I figured folks here with experience could ball park it a little closer.

    What do you think?

    Thanks in advance!
  2. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    At 250 degrees I'd expect it to take  1 to 1.5 hours per pound. That is an estimate. Your time will vary. b
  3. providence

    providence Newbie

    Thanks for the input! Anyone else want to chime in?
  4. nmaust

    nmaust Meat Mopper

    I agree. 1-1.5 per pound.

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