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Pork Loin Cooking Times/Temps

post #1 of 6
Thread Starter 
Hey Everyone,

My wife has tasked me with smoking 2 boneless pork loins tomorrow. I have never tried these before and was wondering what temperature I should set MES, what should IT be & approximately how long would that take for two 1.5 lb loins.
Any guidance/insight is appreciated.

-Roman
post #2 of 6
Atlanta, I'm no expert I just got my smoker for Christmas. I smoked a pork loin that we just happened to have in the fridge day after Christmas. It was about 1.5lbs. I pulled it at 155 foiled it and let it rest for a half hour or so. The meat turned out great. It took about 2-1/2 hrs and I kept my smoker at about 215. Good luck to ya
post #3 of 6

1.5 lbs would be a very small chunk of loin.

 

Sure you don't have a couple of "tenderloins" there?  That would be a totally different animal! Or maybe a small pork sirloin roast?

 

Please post a pic so we can see?

 

As to time?  That would go in a heartbeat even in smoking terms for such a small amount of meat?

 

Don't cook to time, cook to internal temp!

 

I would recommend 130 to 140 for that small piece of meat.  With a rest they should reach the required 145.

 

Then again?  If your family thinks pork should be cremated?

 

Another problem altogether?

 

Good luck and good smoking.

post #4 of 6
Quote:
Originally Posted by Venture View Post
 

1.5 lbs would be a very small chunk of loin.

 

Sure you don't have a couple of "tenderloins" there?  That would be a totally different animal! Or maybe a small pork sirloin roast?

 

Please post a pic so we can see?

 

As to time?  That would go in a heartbeat even in smoking terms for such a small amount of meat?

 

Don't cook to time, cook to internal temp!

 

I would recommend 130 to 140 for that small piece of meat.  With a rest they should reach the required 145.

 

Then again?  If your family thinks pork should be cremated?

 

Another problem altogether?

 

Good luck and good smoking.

 

 

Yep, 1.5lbs each sounds like a package of tenderloins, and they won't take very long to smoke.

 

I normally take pork to 145 internal and let it carry over to about 150ish.   It's a happy medium for those who are squeamish about seeing red/pink pork.     :)

post #5 of 6
Thread Starter 

Hey Everyone,


It was Tenderloins, my mistake.  Thanks for the advice.  Cooked them like wilk7j recommended and they came out great.  
Thanks again!

 

-Roman

post #6 of 6

:th_What_NO_QVIEW:

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