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Pork Loin Roast - Smoke now, serve later?

post #1 of 4
Thread Starter 

I had planned to smoking a couple of 5 lb center cut pork loins (boneless) today, but we had a change of plans and have to be gone for a couple of hours right after the time I'd planned to pull them off the smoker.  Assuming I cook them to ~145-150 degrees, how long can I leave them wrapped in foil in the cooler without ruining them?  Any ideas are welcome!!

post #2 of 4

If you double wrap the loins well in foil, them wrap them in towels or blankets and place them in the cooler so that they are well insulated, they can easily be left in there for 2, 3, or more hours with no problem.  You can accomplish the same thing be putting the double-foil-wrapped loins in a warm (170*) oven for the same period of time.

 

Red

post #3 of 4
Thread Starter 

Thanks, Red!   I can do pork shoulders all day, but this is the first time I've done a pork loin. Wanting to be a little more cautious about overcooking. Always love trying a new cut, though.  Smoke is rolling... 

post #4 of 4
Quote:
Originally Posted by VASmoke View Post

Thanks, Red!   I can do pork shoulders all day, but this is the first time I've done a pork loin. Wanting to be a little more cautious about overcooking. Always love trying a new cut, though.  Smoke is rolling... 

 

Its good to be a little more cautious with loin.  Its a lot leaner than shoulders/butts, and so it is much easier to dry it out.  If you pull it @ IT 145-150 though it should be fine.

 

Good luck!  Be sure to show and tell us how it turns out.

 

Red

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