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Pork loin and turkey breast question?

post #1 of 7
Thread Starter 
Good morning all.
I have a quick question to ask of the smoking geniuses out there. I have an 8 lb boneless turkey breast and a 6 lb pork loin that I am wanting to smoke for family tomorrow. If I am smoking both at the same time what temp should I be targeting on the smoker and roughly how long will each take so I know when to put them each on. I was in such a hurry with my last smoke ( a ground turkey fattie and a sausage fattie ) that I forgot to qview. It won't happen with this one.
post #2 of 7

I would smoke them both at 225. Depending on how thick they are I would think 3 to 4 hours for both of them. The turkey needs to get to 165 IT, but the loin only needs to get to 145. If either one gets done early they can be wrapped in foil & held in a 170 degree oven until the other one is ready.

post #3 of 7
Thread Starter 
Thanks Al. I was debating on starting the turkey a little higher for an hour before adding the loin but I wasn't sure.
post #4 of 7
Quote:
Originally Posted by Jason Davis View Post

Thanks Al. I was debating on starting the turkey a little higher for an hour before adding the loin but I wasn't sure.


If you were thinking of doing that to get crispy skin you would be better off taking it off the smoker at 160 & finishing it on a 350-400 degree grill. It will only take about 10-15 minutes to get the skin crispy. Keep the heat indirect. If you use a gas grill light the outside burners & put the breast in the middle.

 

 

post #5 of 7
Quote:
Originally Posted by SmokinAl View Post

If you were thinking of doing that to get crispy skin you would be better off taking it off the smoker at 160 & finishing it on a 350-400 degree grill. It will only take about 10-15 minutes to get the skin crispy. Keep the heat indirect. If you use a gas grill light the outside burners & put the breast in the middle.

 

 



I agree with Al I would take the turkey out at about the 160 mark and put it into a 350-375 oven to crisp the skin rubbery skin isn't very good

post #6 of 7
Quote:
Originally Posted by SmokinAl View Post

If you were thinking of doing that to get crispy skin you would be better off taking it off the smoker at 160 & finishing it on a 350-400 degree grill. It will only take about 10-15 minutes to get the skin crispy. Keep the heat indirect. If you use a gas grill light the outside burners & put the breast in the middle.

 

 

AL eating all that skin will get you spoke to by the Mrs. LOL

JC
 

 

post #7 of 7
Thread Starter 
Thanks for all of the advice I'll let ya'll know how it turns out.
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