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Second test 5lbs pork loin with Qview

post #1 of 17
Thread Starter 

okay, here we go again :)  Hope I dont frustrate everyone with my testing.

 

I used my standard rub on a 5lbs pork loin boneless.  It has just sat on counter for an hour, not overnight.  I am using apple juice with water mixture in water dish, apple wood chips and temp at 225f.  I checked inside thermometer again with stove and it is accurate.  This time though, I will leave it alone and let smoker do what it wants for 4 hours before then will check internal temp.  I am figuring on about 7 to 7.5 hours on this one, should hopefully be ready for dinner around 6pm but if internal temp is not around 190 - 205f then I will leave it alone for longer.  Also to note, am using a different brand of wood chips,, they seem to be working a lot better so far as pic shows.

 

2nd-test.JPG

post #2 of 17

You do not want to smoke a pork loin to 200 degrees. It is a very lean cut of meat & needs to come out of the smoker at 140. Wrap it in foil for 1/2 hour or until the internal temp hits 145. Then slice & eat it.

post #3 of 17
Quote:
Originally Posted by SmokinAl View Post

You do not want to smoke a pork loin to 200 degrees. It is a very lean cut of meat & needs to come out of the smoker at 140. Wrap it in foil for 1/2 hour or until the internal temp hits 145. Then slice & eat it.



X2 

 

perhaps you are thinking of Pulled Pork?

 

post #4 of 17
Thread Starter 

yes I was hoping for pulled pork texture.  Is the cut too lean for that ?

post #5 of 17

Yes it's too lean for that, at 200 it will be real dry.

post #6 of 17
Thread Starter 

dang,, okay, well then guess I will go with your above post and just have it sliced.  Will save pulled pork test for another day.  Should I still wait for 4 hours before I poke it or do it sooner ?  And thanks for the info :)

 

post #7 of 17
Thread Starter 

Search is my friend :)  Thanks all.  Will post a Qview when its done.

post #8 of 17

X3

post #9 of 17
Thread Starter 

All done.  Very juicy and tender.  Marinating over night would help it soak up more flavors though I knew I didnt give it enough time.  Internal temps from 2 spots were at 143f when I pulled it out,, 30 minute rest in heavy foil.  Test to me is a success as I know I can trust the internal thermometer and the new brand of wood chips did smoke very well.  Thanks again for all the advice.

 

pork.JPG

post #10 of 17

It looks great Larry!

 

Glad it turned out good for you!

post #11 of 17

There you go !!!!

post #12 of 17

You will like that much better. 

 

Good luck and good smoking.

post #13 of 17
That's what I'm talking about! Great job!!
post #14 of 17

Great job Larry, looks perfect 2thumbs.gif

post #15 of 17

Looks great.  I am doing a pork loin at the end of next week.  I like a peach wood smoke for a loin.  It is awesome.

post #16 of 17

Looks great! drool.gificon14.gif You can pull them just have to foil really early. A little tricky but can be done. 

 

http://www.smokingmeatforums.com/forums/showthread.php?t=89449

 

 

post #17 of 17
Thread Starter 

going to have to stick to pulled pork sadly.  Wife didnt like the texture, she prefers pork to be a little dryer so she put it in oven at 350 for an hour.  Still juicy but not quite the same for me.  Hopefully pulled pork test this weekend,, want to verify with another little run that thermometer and wood chips still working and not my imagination.  I will do a full butt test with 12 hour brine and 12 hour marinate this time, bout a 10# should be good for a test, bone in of course.

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