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Your best time estimate for smoking 2.5 lbs. of porchetta?

post #1 of 4
Thread Starter 

First, I am sure this question has been asked, sorry about the repeat. Second and most importantly, I know that all meat is done when the temperature gauge says it's done, not when the clock says it is done. However, I am serving this for a dinner and having a rough idea of how long it will take will help me plan when I need to get other things done. Here's the specifics:

 

I am using a Weber 18.5" water smoker.

I am smoking a pork loin that is covered in pancetta, all totaled it's 2.5 lbs of meat.

It is currently 36 degrees where I am and, interestingly enough, temps are expected to rise to the low 40's this evening.

I'd like to smoke this meat around 250 degrees.

 

I have looked in recipe books and at countless websites. Some are saying this thing will be done in 90 minutes, others are saying 4 hours. That's a big range! Ha ha. I know that meat temps are a temperamental thing and that patience is best, but I figured folks here with experience could ball park it a little closer.

 

What do you think?


Thanks in advance!

post #2 of 4

At 250 degrees I'd expect it to take  1 to 1.5 hours per pound. That is an estimate. Your time will vary. b

post #3 of 4
Thread Starter 
Quote:
Originally Posted by BDSkelly View Post
 

At 250 degrees I'd expect it to take  1 to 1.5 hours per pound. That is an estimate. Your time will vary. b

 

Thanks for the input! Anyone else want to chime in?

post #4 of 4
I agree. 1-1.5 per pound.
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