Hi all,
I'm a relative newb at smoking, but I'm going to try a center cut pork loin tommorow and wondered if I could get some feedback on my plan? I'm using an MES. I did some searching on the site and found what seemed to be a good recipe.
Plan:
Marinade 5.5 lb pork loin in mojo criollo overnight
Inject w/ creole butter marinade
Wrap in bacon
Smoke w/ apple wood, w/ smoker set at 230F
Let internal temp get to 155F
Pull and wrap in aluminum foil.
I would appreciate any comment on the plan and also if anyone has a rough idea of how long a 5.5 lb loin will take in the MES??
Just trying to get a rough idea so I don't have dinner too early or too late :)
I know that some folks pull at a lower temp, but I would rather err on the side of caution.
Thanks for any help,
John
I'm a relative newb at smoking, but I'm going to try a center cut pork loin tommorow and wondered if I could get some feedback on my plan? I'm using an MES. I did some searching on the site and found what seemed to be a good recipe.
Plan:
Marinade 5.5 lb pork loin in mojo criollo overnight
Inject w/ creole butter marinade
Wrap in bacon
Smoke w/ apple wood, w/ smoker set at 230F
Let internal temp get to 155F
Pull and wrap in aluminum foil.
I would appreciate any comment on the plan and also if anyone has a rough idea of how long a 5.5 lb loin will take in the MES??
Just trying to get a rough idea so I don't have dinner too early or too late :)
I know that some folks pull at a lower temp, but I would rather err on the side of caution.
Thanks for any help,
John