SMOKING A PORK LOIN

moefast

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Original poster

Dec 3, 2011

15

10

Whiteland, indiana

• May 7, 2012

• #1

NEED SOME INFO ON SMOKING A 8 TO 10 LB PORK LOIN.

ABOUT HOW MUCH TIME WILL IT TAKE IF I KEEP MY TEMP APPROX 220 TO 225F.

FROM WHAT I HAVE READ I WILL BE LOOKING FOR A INTERNAL TEMP OF APPROX 145 TO 150F.

JUST NEED A BALL PARK ON THE TIME.    DON'T WANT TO TELL THE WIFE WE WILL BE EATING A 5PM AND

THE THING GET DONE AT MIDNIGHT.

THANKS

 

pops6927

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Jul 23, 2008

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Fort Worth, Tx.

• May 7, 2012

• #2

Smoke it early rather than late; you can hold it for several hours in a icechest wrapped in blankets if necessary.   Do you have a Qview of it?  Is it a boneless loin and is it folded and/or tied, doubling it's thickness, or is it a single piece?  Is it bone in? Are you marinating it first, or immersing in a curing brine?  Give some details so we may help.

 

alelover

Master of the Pit

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Jul 9, 2010

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Concord, NC, near Mt. Pleasant, 2 houses past the

• May 7, 2012

• #3

Pics would help. Does it have a nice layer of fat? You'll need some to keep it moist.

 

moefast

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Original poster

Thread starter

Dec 3, 2011

15

10

Whiteland, indiana

• May 8, 2012

• #4

it is 8-10 lbs boneless.   just a long piece of meat  not as round as a softball.    all i am doing is putting rub on it and then into the smoker.

 

jlafrenz

Smoke Blower

May 17, 2012

75

11

Missouri

• Jun 10, 2012

• #5

I am thinking of doing a similar sized loin and am also trying to get a rough estimate of time for guests. Does cutting it in half change the cook time? Or do whole loins all generally take about the same amount of time?

 

chef jimmyj

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May 12, 2011

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• Jun 11, 2012

• #6

jlafrenz said:

I am thinking of doing a similar sized loin and am also trying to get a rough estimate of time for guests. Does cutting it in half change the cook time? Or do whole loins all generally take about the same amount of time?

Click to expand...

 Cutting in Half does not save a whole bunch. Typically 3-4 hours gets you there maybe less. Plan on 4 hours at 225*F and if done early use the cooler to hold it...JJ