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Smoking a pork loin

post #1 of 52
Thread Starter 

Hello to all you smokers,

 

I am smoking a pork loin and wonder on smoking times. I saw 1.5 hours per pound and wondered if that would be about right. The loin is 9.06 lbs, and that would be about 13 or so hours.

 

Thanks for any help you may give me

post #2 of 52

Sounds like a long time for a Pork Loin to me. I personally threw out the time charts when I started smoking and went by the internal temp. Keeping my internal temp around 235,  I would take it to an internal of 155 and pull it to rest. Some folks like them more rare but I take mine out between 155 and 160.

post #3 of 52

I'm surely no expert but that seems way too long. What are you trying to do with it and what temp are you trying to get it to? I just smoked an 8lbs tonight at 240 degrees. Took 2hours. I pulled at 145 and wrapped it, let it sit for about an hour.  Family loved it.

13 hours..I can't imagine it having one tiny bit of moisture left.

post #4 of 52

For a nice, juicy pork loin, you need to smoke it until it reaches an internal temp of 160. Those times apply more to pulled pork and beef.

Here's a couple I did..

http://www.smokingmeatforums.com/t/95434/pepper-jelly-glazed-loin

 

 

http://www.smokingmeatforums.com/t/94115/teriyaki-chicken-stuffed-loin

 

You can always wrap with a bacon weave to help keep it from drying out. Another idea is to sear it in some hot oil or roll it over a hot grill for a few minutes then put it to the smoker..

 

post #5 of 52

Pork loin covers a lot of territory.

 

We need more info.

 

If it is intact muscle meat, 160 will make it way more dry than it needs to be.

 

Good luck and good smoking.

post #6 of 52

  145º IT  and a 30 minute rest is awesome

 

                        goodluck.gif

 

                     

post #7 of 52

Just make sure it isn't pink in the middle if you are serving it to the "is it done?" crowd, if ya know what I mean...

th_Slab_of_meat.gif

post #8 of 52

I pull mine out at 140 and rest it in foil about 30 minutes. It will climb up to 145 during the rest.

post #9 of 52

icon_cool.gif

I'm with Al and Ken on this one and I pull mine at about 145° I thought the FDA just changed the temp to 140° for pork. I don't mind alittle pink in my pork and I personally haven't had a problem with that.

post #10 of 52
Quote:
Originally Posted by PignIt View Post

Sounds like a long time for a Pork Loin to me. I personally threw out the time charts when I started smoking and went by the internal temp. Keeping my internal temp around 235,  I would take it to an internal of 155 and pull it to rest. Some folks like them more rare but I take mine out between 155 and 160.



I'm sorry... I meant my smoker temp at 235......

 

post #11 of 52
Thread Starter 

Thanks for all the replies. I will remember to use internal temperature as a rule from now on. It came out great by the way.

 

Thanks to you all!

post #12 of 52

USDA Recommended Safe Minimum Internal Temperatures

  • Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.
post #13 of 52

145 degrees is the correct answer...3 minute rest

post #14 of 52

Let it rest for a half hour or so - you'll be glad you did  thumb1.gif

post #15 of 52
Surely they meant 30 min, and not 3 min.

Phoned in.
post #16 of 52
I'm with the 140 and at least 30 min rest. You won't be disappointed.
post #17 of 52

just put mine on my MES30 (4) 10" pork loins, brined 2 days.....doing 235 with a mix of apple and hickory with apple juice in the waterpan. plan on pulling at 140 IT.

post #18 of 52

Just did two 3.5 lb. loins this evening. Rubbed them (two different commercial rubs) and wrapped them tight for two hours (while I smoked 2 lbs. of mixed nuts), then put them in the Smokin Tex at 225 with three ounces of cherrywood chips, and three hours later they were at an internal temp of 150F. Shut it down, tented them with foil on a platter inside for 20 minutes, sliced the one, and it was perfectly cooked, just smoky, and juicy, one of the best pork roasts I've ever done. No brine, but juicy as anything. But...no smoke ring. How can I get more smoke and that nice pink ring? Lower temperature and longer time?

 

Lew

post #19 of 52
Quote:
Originally Posted by ElectricLew View Post

Just did two 3.5 lb. loins this evening. Rubbed them (two different commercial rubs) and wrapped them tight for two hours (while I smoked 2 lbs. of mixed nuts), then put them in the Smokin Tex at 225 with three ounces of cherrywood chips, and three hours later they were at an internal temp of 150F. Shut it down, tented them with foil on a platter inside for 20 minutes, sliced the one, and it was perfectly cooked, just smoky, and juicy, one of the best pork roasts I've ever done. No brine, but juicy as anything. But...no smoke ring. How can I get more smoke and that nice pink ring? Lower temperature and longer time?

 

Lew

 

Hey Lew. Sorry to have to tell you this but an electric smoker won't give you a great smoke ring like a wood/charcoal smoker does. The good news is that a smoke ring doesn't make the food taste any better - it's just an appearance thing...

post #20 of 52
Quote:
Originally Posted by Smoking B View Post

 

Hey Lew. Sorry to have to tell you this but an electric smoker won't give you a great smoke ring like a wood/charcoal smoker does. The good news is that a smoke ring doesn't make the food taste any better - it's just an appearance thing...


HA! Well, no worries; at my age, I'm past worrying about appearances anyway. I can live with no ring; the ease of the electric suits my personality. If I had a wood/charcoal smoker, I'd be pissed all the time because I kept forgetting to tend it. Horses for courses, as my Scottish friends always say.

 

Thanks!

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