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Pork Loin basics

post #1 of 9
Thread Starter 

So I have a 4 pound Pork Loin thats been Marinating all night in some brine. Took it out of the brine an hour ago and slapped on some good rub.

Now, I would like to devour this thing at about 7pm. So...

Electric smoker set to 220, and Im thinking about 3-4 hours to reach IT of about 150. My Masterbuilt Smoker has a meat thermometer built in, so I will be monitoring that.

 

Heres the Questions:

1. Water in the pan? There isnt really a layer of fat to crisp up, and loin can dry out, so should I put some water in there or leave it dry?

2. If I should use water, can I use beer?

3.After the IT hits 145 or 150, should I take it out and foil it? How long?

 

Ok guys wish me luck! I will post some pics if I can figure out how to...

post #2 of 9
Quote:
Originally Posted by Matt R View Post
 

So I have a 4 pound Pork Loin thats been Marinating all night in some brine. Took it out of the brine an hour ago and slapped on some good rub.

Now, I would like to devour this thing at about 7pm. So...

Electric smoker set to 220, and Im thinking about 3-4 hours to reach IT of about 150. My Masterbuilt Smoker has a meat thermometer built in, so I will be monitoring that.

 

Heres the Questions:

1. Water in the pan? There isnt really a layer of fat to crisp up, and loin can dry out, so should I put some water in there or leave it dry? Some do...some don't.....I'm a no water pan smoker

2. If I should use water, can I use beer? Yes, or wine or apple juice etc and float an onion in there for grinz

3.After the IT hits 145 or 150, should I take it out and foil it? How long? Yes, for as long as you need to. I'd personally pull at 140 & foil. As you mentioned loins can be dry. Be careful of the built in therm...test it or use a backup therm as well

 

Ok guys wish me luck! I will post some pics if I can figure out how to...Pics are ez to add. use the FAQ if a problem comes up

220 seems a tad low...I did a 3-4 pounder yesterday at 250 and it took about that long but I have a pellet smoker....Willie

post #3 of 9
Thread Starter 

Thanks Willie! Appreciate the feedback!

post #4 of 9

Just a suggestion Matt, if you have not already..... I HIGHLY recommend you calibrate your smoker's temperature sensors. Either use another trusted source OR a pot of boiling water. I have a MES30 and a MES40 that I love. My thermometers are spot on in both. The box temperature in the MES30 is exactly correct while the new MES40 is 10 degrees off, which since I know, I can adjust my cooking temperature accordingly.

post #5 of 9
Thread Starter 
Quote:
Originally Posted by Foamheart View Post
 

Just a suggestion Matt, if you have not already..... I HIGHLY recommend you calibrate your smoker's temperature sensors. Either use another trusted source OR a pot of boiling water. I have a MES30 and a MES40 that I love. My thermometers are spot on in both. The box temperature in the MES30 is exactly correct while the new MES40 is 10 degrees off, which since I know, I can adjust my cooking temperature accordingly.

Hey Foam, thanks! BUT...I dont know what you mean! Im sorry for being so ignorant here, but can you explain what you mean and how I do what you say I should do? In language an idiot can understand

Man...i have a lot to learn!!

post #6 of 9

You I assume have either a MES 30 or 40, but you could have an analog also.

 

MES (Masterbuilt Electric Smokers) has been known to have temperature sensor problems. What you need to do to check it is to run the box up when seasoning, and also measure with another thermometer you trust to ensure that when it says 200 or 250 or 175 that it is actually at that temperature or close.

 

If you havre a meat probe on your model you might also test it using a the same thermometer to ensure accuracy.

 

Do not simply take for granted that all temperatuire sening devices are set right. No you can not recalibrate them but you can use your old math skills and either add or subtract to get to the proper temperatures.

post #7 of 9
Thread Starter 
Quote:
Originally Posted by Foamheart View Post
 

You I assume have either a MES 30 or 40, but you could have an analog also.

 

MES (Masterbuilt Electric Smokers) has been known to have temperature sensor problems. What you need to do to check it is to run the box up when seasoning, and also measure with another thermometer you trust to ensure that when it says 200 or 250 or 175 that it is actually at that temperature or close.

 

If you havre a meat probe on your model you might also test it using a the same thermometer to ensure accuracy.

 

Do not simply take for granted that all temperatuire sening devices are set right. No you can not recalibrate them but you can use your old math skills and either add or subtract to get to the proper temperatures.

Got it. thanks very very much! I do have an MES 30 so will check the sensor this weekend.

Im about to unfoil my pork loin, so wish me luck!!

\

post #8 of 9

Foam ..... great advice
but ya forgot to insist he gets a MAVERICK ...

i have 2 and a therma pen type thermometer and couldnt live without them

just my 2 cents

 

Goliath

post #9 of 9
Thread Starter 

Well the Pork Loin was AMAZING!! Moist, Tender, smoky, it practically fell apart, and we certainly did not need knives.

Thanks for the great advice, folks.

Next up: Ribs!

:drool:

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