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SMOKING A PORK LOIN

post #1 of 6
Thread Starter 

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

post #2 of 6

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.

post #3 of 6

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

post #4 of 6
Thread Starter 

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.

post #5 of 6

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?

post #6 of 6
Quote:
Originally Posted by jlafrenz View Post

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?

 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

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