Second test 5lbs pork loin with Qview

larrym · Aug 21, 2011

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.

SmokinAl · Aug 21, 2011

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.

realtorterry · Aug 21, 2011

SmokinAl said:
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?

larrym · Aug 21, 2011

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

SmokinAl · Aug 21, 2011

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

larrym · Aug 21, 2011

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 :)

larrym · Aug 21, 2011

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

roller · Aug 21, 2011

larrym · Aug 21, 2011

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.

SmokinAl · Aug 21, 2011

It looks great Larry!

Glad it turned out good for you!

roller · Aug 21, 2011

There you go !!!!

venture · Aug 21, 2011

You will like that much better.

Good luck and good smoking.

realtorterry · Aug 21, 2011

That's what I'm talking about! Great job!!

raptor700 · Aug 21, 2011

Great job Larry, looks perfect

grohl4pres · Aug 21, 2011

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.

meateater · Aug 21, 2011

Looks great!

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

larrym · Aug 22, 2011

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.

Second test 5lbs pork loin with Qview

Meat Mopper

SMF Hall of Fame Pitmaster

Master of the Pit

Meat Mopper

SMF Hall of Fame Pitmaster

Meat Mopper

Meat Mopper

Smoking Guru

Meat Mopper

SMF Hall of Fame Pitmaster

Smoking Guru

Smoking Guru

Master of the Pit

Master of the Pit

Meat Mopper

Legendary Pitmaster

Meat Mopper

Similar threads

Hot Threads