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4.5 lb pork loin update

post #1 of 5
Thread Starter 

after putting on the rub and wrapping in bacon i left it out to come up to room temp , put in my MES30 set at 250 , after only 1 hour it was already at 120 internal temp , way faster then i figured , cut back the smoker to 235 but in another 35 mins it was at 141 ( my target temp ) pulled it off , wrapped in foil then into a cooler till dinner time . sliced into 1/2 in slices , very juicy but not as tender as i hoped then i sliced into thin slices and it made all the difference in the world . don't want to say " melt in your mouth " but really very tender . i think the next time i will cook at 235 for an hour or so , then foil for another hour or so , pull it off and let it rest and then see what i got

post #2 of 5

Sounds like ya might be running a little hot.

Are relying on the MES temp reading??

They are notorious for not being accurate.

I have a redi chek,but an oven therm can work.

 

  Have a great day!!

 

  Craig

post #3 of 5

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post #4 of 5
Thread Starter 

i had 3 temp probes , the 1 in the smoker and 2 redi-chek , they were all within 2 or 3 degrees of each other. i think that maybe i left it on the counter for so long ( about 3 hours ) that may have had something to do with it . it was at 71 internal when it went into the smoker , normally i don't do that , usually, its out of the fridge and into the smoker 5 or 10 min later . thanks guys for the imput

post #5 of 5
Quote:
Originally Posted by uhmgood View Post

i had 3 temp probes , the 1 in the smoker and 2 redi-chek , they were all within 2 or 3 degrees of each other. i think that maybe i left it on the counter for so long ( about 3 hours ) that may have had something to do with it . it was at 71 internal when it went into the smoker , normally i don't do that , usually, its out of the fridge and into the smoker 5 or 10 min later . thanks guys for the imput



That is dangerous. You only have 4 hours to get the meat from 40 to 140 degrees. You did not make it. You are lucky nobody got sick.

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