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!